2/3 c. mayonnaise
2/3 c.. sour cream
1 tbsp. dry onion flakes
1 tbsp. dry parsley
1 tsp. dill weed
1 tsp. seasoned salt

This is such a popular dip that it is suggested that you triple the ingredients, making 1 quart.

Make a day ahead to ensure blend of flavors and keep in refrigerator.

Have at least 2 round loaves of rye bread for shells. Hollow out center of bread and put dip in center of loaves. Use hollowed-out bread, cut up into bite-size pieces, to dip into. Must have extra bread for dipping.