2 c. sour cream
1 c. mayonnaise
2 tbsp. onion flakes or 1 tbsp. minced onions
2 tbsp. parsley
1 tsp. Lawry's seasoned salt
1 tsp. dill seed or dill weed
1/2 lb. corned beef (trimmed and diced)
2 loaves rye or pumpernickel bread

Mix all ingredients together. Cut the inside out of 1 bread, use that for the dip, then cut the other bread for dipping. Better if mixed early in day and allowed to sit in refrigerator before serving.