2 c. sour cream
1/2 c. mayonnaise
2 tsp. each: parsley, dried onion, dill weed and Beau Monde (Spice Islands)
1 round pumpernickel loaf, hollowed out with pieces saved for dipping

Mix all ingredients. Refrigerate and allow to sit for 2 hours to allow spices to blend. When ready to serve pour the dip into the hollowed pumpernickel loaf.