1 lg. loaf dark rye/pumpernickel bread (round loaf)
1 1/3 c. sour cream
1 1/3 c. mayonnaise
2 tbsp. parsley flakes
2 tbsp. minced onions
2 tsp. Season-All
2 tsp. dill weed
4 oz. can pitted black olives (optional)

Drain and finely chop black olives. Mix all ingredients together. Hollow out loaf of bread. Fill bread with dip. Use pieces of bread for dipping.