Adapted from mrfood.com
pint (16 ounces) sour cream
tablespoons dried dill weed
tablespoons dried parsley flakes
tablespoons dried minced onions
(2.25 ounces) jar sliced dried beef, chopped (about ¾ cup)
(1 pound each) round pumpernickel breads
In a medium-sized bowl, mix all ingredients together except breads. Cover and refrigerate at least 1 hour. Slice top off 1 bread and hollow out bread shell. Pour dip mixture into hollowed-out shell. Cut second bread and top of first one into 1-inch chunks and use for dipping.