2 loaves dark rye bread (unsliced)
1 1/3 c. sour cream
2 tbsp. dill seed
1 sm. chopped onion
1 1/3 c. mayonnaise
2 tbsp. parsley
2 (3 oz.) pkgs. chipped beef (optional)

Mix sour cream, mayonnaise, dill seed, parsley and onion well. Chill 3 hours. Cut beef into pieces. Hollow out one loaf of bread (boat shaped), reserving pieces. Fill with prepared dip. Cut up other loaf of bread into cubes.