1 1/2 c. sour cream
1 c. mayonnaise
2 tbsp. parsley flakes
2 tbsp. dill weed
1/4 c. finely chopped sweet onion
1 (8 oz.) pkg. chipped beef (torn into small shreds)

In a medium bowl, blend all ingredients together. Cover and chill for 1-2 hours before serving. Serve with chunks or cubes of any dark rye or pumpernickel bread. If desired, hollow out a loaf of bread and spoon dip into its center, surrounding the loaf with the reserved bread.