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RYE BREAD AND DILL DIP 
1 c. mayonnaise
1 c. sour cream
2 tbsp. parsley flakes
1 1/2 tbsp. dry onion
1 tbsp. Worcestershire sauce
2 tsp. dill weed
Dash of salt
1 lg. round light or dark rye bread

Scoop out center of bread, forming a bowl. Cut the bread that was removed into bite size pieces. Fill center of bread with dip. Arrange bread pieces around bread bowl; garnish with sprigs of parsley and offer to guests.
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