FAVORITE RYE BREAD DIP

By margiekyle

Ingredients

• 1 Round loaf of rye bread - unsliced
• 1 cup (carton) sour cream
• 2/3 cup mayonnaise
• 1 t. Beaumonde spice
• 1 t. dill weed
• 1 t. dry onion flakes
• 1 t. parsley flakes
• Mix and chill everything except bread.

Preparation

Step 1

Cut the top off the bread. Pull the top and center of the bread apart into bite size pieces, making a well in the bread. Fill the well of the bread with the dip (make the dip at least a couple hours before using). Set the bread on a platter big enough to arrange the bite size pieces around the loaf and serve.

You may want to double the dip recipe to have more dip to refill the bread.