2 round rye or pumpernickel loaves of bread (unsliced)
2 c. mayonnaise
2 c. sour cream
2 2/3 tbsp. onion flakes
2 2/3 tbsp. parsley flakes
2 2/3 tsp. Beau Monde
2 2/3 tsp. dill weed

Hollow out one loaf of bread to make a bowl. Break up other loaf of bread in pieces for dipping. Mix together remaining ingredients. Refrigerate overnight.

Serve in the rye bread bowl with the pieces of bread for dipping.