1 1/3 c. sour cream
1 1/2 c. mayonnaise
2 tsp. dill weed
2 tsp. dried minced onion
2 tsp. dried parsley
1/4 lb. chipped corned beef
2 loaves unsliced rye bread

Mix all ingredients, except bread, and refrigerate. Make one day in advance to allow the flavors to blend. Hollow out one loaf of bread when ready to serve, and place the dip in it. Cube the remaining bread to use with dip.