1 lg. round loaf rye bread (seeded optional)
2 c. sour cream
2 c. Hellmann's mayonnaise
2 tbsp. dill weed
1 tsp. salt
2 tbsp. dried onion

Cut inside of rye bread out. Rip or cut into bite size pieces.

In a separate bowl, add sour cream, mayonnaise, dill weed, salt and dried onion. Mix well.

Pour into gutted rye bread. Refrigerate. Put bread pieces on a separate plate for serving.