2 c. sour cream
2 c. mayonnaise
2 tbsp. parsley flakes (fine)
1 tbsp. dill weed
1 tbsp. garlic powder
1 tbsp. minced dried onions
1 lg. or 2 sm. loaves round pumpernickel or rye bread

Mix all ingredients, except for bread. Cut out center of bread to form a bowl. Cut center into cubes and place around the loaves. Slice sides of bread so they can be pulled off and eaten also. Mix dip 3 or 4 hours before needed. Keep chilled, then put dip into bread bowl for serving.