Bread Bowl Dip

By AuntieGooper

Ingredients

• 1 pint (16 ounces) sour cream
• 3 2/3 cups mayonnaise
• 2 tablespoons dried dillweed
• 2 tablespoons dried parsley flakes
• 2 tablespoons dried minced onions
• 1 (2.25 ounces) jar sliced dried beef, chopped (about 3/4 cup)
• 2 (1 pound each) round pumpernickel breads

Preparation

Step 1

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.