3 lb. round pumpernickel bread
Garlic powder
1 1/2 c. mayonnaise
2 (16 oz.) sour cream
Dill weed

Dig out entire center of bread and breaks into clumps. In separate bowl, mix mayo, sour cream and garlic powder (to taste). Keep mixing then add 4 tablespoons dill weed. Add a tablespoon at a time. Add more if needed. Keep dip in separate bowl until ready to use, then pour into bread. Refrigerate dip until ready to use.