1 c. Hellmann's mayonnaise
3 tbsp. onion
1 c. sour cream
3 tbsp. parsley flakes
3 tsp. dill weed
3 tsp. beaumont
1 loaf round pumpernickel bread

Hollow out bread to make a bowl for the dip. Let the bread harden uncovered. Tear inside of pumpernickel bread loaf into bite size pieces to use for the dip. Mix all ingredients together and refrigerate 24 hours. Just before serving pour dip into hollow bread bowl. Double recipe if you are serving a large group.