8 inch round loaf rye bread
1 1/3 c. sour cream
1 1/3 c. mayonnaise
2 tsp. Beau Monde seasoning
2 tsp. dill seed
2 tbsp. parsley flakes
2 tbsp. dry onion flakes

Scoop out center of bread leaving a shell to form a bowl for dip. Cut the cut out bread in cubes. Mix remaining ingredients and refrigerate 1/2 hour. Put them in the bread shell and dip bread cubes in the dip.