1 - 2 lbs. Boule of Pumpernickel or Rye Bread
16 oz. jar of Hellmann's mayonnaise
16 oz. sour cream
2 pkgs. Buddig's beef (in the sandwich meat section of the supermarket)
2 tsp. dried minced onion (or 2 tbsp. minced fresh onion)
2 tbsp. parsley flakes
1 tbsp. dill weed
1 tsp. celery salt
Couple of shakes of garlic powder

Slice beef into 1/4 in squares. Mix all ingredients (except bread) together in a glass bowl, cover with Saran Wrap and refrigerate overnight.

Next day, hollow out bread (like a pumpkin) and cut the hollowed bread into bite-size pieces.

Fill the hollow bread with the dip. guests can dip the bread cubes or whatever else. Cut up the hollow bread once the dip is gone.

Nothing to bring home!