2 (2 lb.) loaves caraway rye bread, round and unsliced
2 c. sour cream
2 c. mayo
3 tbsp. Beaumonde seasoning (Spice Island)
2 tsp. dill weed
3 tsp. parsley flakes
3 tsp. dried onion flakes

Cut top off of bread and dig out center in bite sized pieces, leaving shell of crust as bowl. Mix together remaining ingredients and fill crust with dip. Tear up second loaf into bite sized pieces.