Bread Dip - cooking recipe

Ingredients

1 pt. sour cream
1 pt. Hellmann's mayonnaise
2 Tbsp. dehydrated onions
2 Tbsp. dehydrated parsley
2 tsp. Beau Monde seasoning
2 tsp. dill weed
9 oz. corned beef, slivered
2 lb. loaf rye bread (round with seeds)

Preparation

Combine the first seven ingredients together in a bowl.
Chill in refrigerator for at least 2 to 3 hours (overnight).
Cut off top of bread.
When ready to serve, hollow out bread and tear into small pieces to dip with.
Place dip into the shell of the hollowed out bread.