1 loaf rye bread (bakery bread, round, unsliced)

Cut off top and scoop out bread for "Dunkers".

DIP:

1 1/3 c. mayonnaise
1 1/2 c. sour cream
2 tbsp. dill weed
2 tbsp. onion flakes
2 tbsp. parsley
1 tbsp. Beau Monde Seasoning (Spice Island)
1 sm. can ripe olives, chopped

Mix and place in hollow loaf of bread. Place bread loaf with dip in on a tray, and arrange bread pieces (dunkers) around loaf. When dip is gone brush and eat the rye bread shell. This is the best part.