3 pkg. Buddig corn beef
8 oz. sour cream
1 1/2 c. mayonnaise
8 oz. shredded Swiss
3 or 4 green onions, cut up
12 oz. cream cheese

2 lb. round rye bread
1 lg. rye bread

Mix all ingredients to a smooth consistency. Hollow out 2 pound round rye and fill with dip.

Bake at 350°F for 1-1/2 hours.

Use bread for cubes for dipping. Cut large rye in cubes, too.