Rye Bread Dip - cooking recipe

Ingredients

2 2/3 c. mayonnaise
2 2/3 c. sour cream
2 tsp. dill weed
4 tsp. Beau Monde (Spice Islands)
4 Tbsp. fresh minced onion
4 Tbsp. parsley flakes
5 oz. jar or pkg. dried beef, minced
1 large Russian rye (seeded) or 2 small loaves

Preparation

Mix dip and let sit 4 to 5 hours.
\"Light\" versions of mayonnaise and sour cream may be used.
To cut down on saltiness, boil dried beef for a minute and drain well before adding it to mixture.
Cut off top(s) of rye bread, scoop out center and cut into cubes for dipping later (fresh vegetables may be used also). Fill the center of bread with dip.
You can eat the whole thing.