16 oz. sour cream
16 oz. mayonnaise or salad dressing
1 tbsp. Beaumonde spice mix
3 tbsp. onion flakes
2 tbsp. dill weed
1 loaf rye bread (uncut)

Mix one day prior to using to ensure proper blend of spice flavor. Let stand overnight in refrigerator. Cut out center of rye bread and cube the center to add to vegetable platter. On platter put celery, carrots, cauliflower, cucumbers, green peppers, scallions, radishes, cherry tomatoes, zucchini, etc. Serve dill dip using scooped out bread as the bowl and surround with fresh vegetables and the cubed bread.