1 rye bread
2 c. mayonnaise
2 c. sour cream
3 tbsp. dehydrated parsley
1 tbsp. dill weed
1 tbsp. seasoned salt (or less)

IMPORTANT: Make dip the night before so it doesn't taste too mayonnaisy.

Use a round bakery rye bread. Carve a circle out of the center (approximately 2 to 3 inches wide) making a deep well. Pour dip in center of loaf. Cut up the bread from the center of the loaf in "dunking pieces" and arrange around the loaf.