Bread Dip - cooking recipe

Ingredients

1 c. mayo
5 oz. dried beef, sliced in slivers (don't rinse)
1 3/4 c. mayo
2 3/4 c. sour cream
2 tsp. dill weed or seed
4 Tbsp. parsley
2 tsp. celery seed
4 Tbsp. fresh chopped onion

Preparation

Mix the first 2 ingredients; set aside.
Then mix other ingredients.
Mix both together.
Refrigerate overnight.
Cut out middle of a double round marble rye pumpernickel.
Break middle into pieces.
Also break a loaf of one rye and one pumpernickel, unsliced.
Fill middle with dip and serve with pieces of bread.