1 (1 lb.) loaf Danish Bakery Rye Bread

Hollow out the loaf and use bread pieces for dipping. (Round loaf)

1 1/3 c. mayonnaise
1 1/3 c. sour cream
2 tbsp. parsley flakes
2 tbsp. onion flakes
2 tsp. Beau Monde (Spice Island)
2 tsp. dill seed (at Winn Dixie)

Mix in advance----about two days before date of use. Fill the loaf at the last minute.

When all bread pieces are gone, you are supposed to tear the sides of loaf and dip with those pieces. DELICIOUS!!

You can use a two pound round rye loaf and double the dip recipe.