1 1/3 c. mayonnaise
1 1/3 c. sour cream
2 tsp. Beau Monde seasoning
2 tsp. dillweed
2 tbsp. onion flakes
2 tbsp. parsley flakes
1 loaf unsliced rye bread

Combine first 6 ingredients in bowl; mix well. Chill overnight. Cut top from bread. Hollow out loaf, reserving chunks of bread. Place dip in bread shell just before serving. Use chunks of bread and then shell for dipping. Yield: 3 cups.