2 pt. sour cream
2 pt. mayonnaise
2 tbsp. Beau Monde spice
2 tbsp. dill weed
2 tbsp. minced onion
1 (12 oz.) can corned beef
1 lg. round rye bread

Put all ingredients in large bowl and mix, crumbling corned beef. Refrigerate and chill for a few hours. Cut out the center of the bread and fill with the dip, use the bread cut out to make cubes to dip with. (May want extra bread to cube.)

For vegetarians: Eliminate the corned beef, add vegetables instead.

This recipe can be cut in half for smaller gatherings.