12 oz. canned corn beef
2 (8 oz.) cream cheese
2 1/2 c. mayonnaise
2 tsp. dill weed
2 tsp. Beau Monde
2 tbsp. minced onion

Shred corn beef and mix with remaining ingredients. Refrigerate 8-12 hours. Cut rye bread (round) into shape of bowl. Fill bread bowl with corn beef mixture and serve rye bread pieces.