1 1/3 c. sour cream
1 1/3 c. mayonnaise
2 tsp. dill weed
2 tsp. minced onion
2 tsp. parsley
2 tsp. Beau Monde seasoning
1/4 lb. deli sliced corned beef (not canned)

Slice the top from a round loaf of hard rye bread. Remove the bread to form a bowl. Cut the top and bread removed into bite-size pieces. Fill bread with the dip. If you do not have the hard rye, you can put dip in a bowl and cut up the rye bread to use to dip. It is best with rye bread.