1 c. sour cream or yogurt
1 c. mayonnaise
1 tsp. crushed dill seed
1 tsp. parsley
1 tsp. onion flakes or powder
1 round loaf pumpernickle bread

Mix dip together 6 hours before serving and chill. Cut off top of loaf of pumpernickle bread, about 1 1/2 inches down. Carefully pull out center of bread. Cut top and center (which has been removed) into large cubes for dipping.

When ready to serve, pour dip into cavity of bread and surround with cubes of bread on a tray.