1 1/3 c. sour cream
1 1/3 c. mayo
1 tsp. dill
1 tsp. beau monde
1 tbsp. parsley flakes
1 tbsp. minced onion
1 round loaf of light or dark rye bread

Mix first six ingredients and chill several hours. Just before serving cut about a five inch diameter hole in the top of loaf. Pull out most of the inside bread leaving the crust in tact. Cut bread you have pulled out into bite size pieces. Pour dip into bread and use pieces for dipping.