Rye Boat Dip - cooking recipe

Ingredients

2 loaves unsliced rye bread or pumpernickel
1 1/2 c. sour cream
1 1/3 c. mayonnaise
2 tsp. Beau Monde or G. Washington seasoning
1 tsp. dill seed
2 Tbsp. minced onion
2 Tbsp. parsley, chopped
2 pkg. dried beef or pastrami, cut into small pieces

Preparation

Hollow out one loaf of bread; cut center and second loaf into dipping pieces.
Combine other ingredients.
Pour dip into hollow bread to serve and surround with dipping pieces.
Dip may be made ahead and kept refrigerated in a bowl overnight.