1 container sour cream
1/2 c. mayonnaise
2 tsp. dill weed
1 tsp. garlic salt
1 loaf round pumpernickel or rye bread

Slice a circle off the top of the bread. Pull out chunks of bread and separate into bite size pieces. Mix sour cream, mayonnaise, dill weed, and garlic salt. Pour into hollowed bread loaf. Chill at least 30 minutes. Store bread chunks in an air tight bag until ready to serve.

To serve: Place dip and bread loaf in center of a large round tray. Arrange bread chunks around loaf.