1 1/3 c. sour cream
1 1/2 c. mayonnaise
2 tsp. beau monde
2 tbsp. minced onion
2 tbsp. parsley
2 tsp. dill weed (I use all dried spices & onion)
1 loaf pumpernickel or rye bread

Mix all ingredients together in bowl and refrigerate overnight. Slice top off of bread, hollow out the inside of the bread in "chunks". Put dip in the cavity of the bread and serve with bread chunks around sides.