1 1/2 c. Hellmann's mayonnaise
1 1/3 c. sour cream
2 tsp. Lawry's seasoned salt
2 tsp. dill weed
2 tsp. minced onion
4 1/2 oz. chopped black olives

Combine and refrigerate (make day before). Cut top off hard crust rye bread. Scoop out bread and fill with dip. Arrange pieces of bread around bread and use for dip.