1 1/3 c. mayonnaise
1 1/2 c. sour cream
1 1/2 tsp. salt
2 1/2 tbsp. parsley
2 tbsp. dill weed
2 tbsp. minced onion
4 oz. black olives, pitted and chopped
1 lg. loaf round rye bread, unsliced

Combine all ingredients except bread. Blend well. Chill overnight. Hollow out the center of the bread and fill with dip. Cube the removed bread. Arrange cubed bread and crackers around the dip-filled loaf.