Pumpernickel Bread Dip - cooking recipe

Ingredients

16 oz. sour cream
16 oz. mayo (measure in sour cream container)
3 Tbsp. parsley
1 (3 oz.) pkg. each: ham, beef and corned beef
2 tsp. Beau Monde
2 tsp. dill weed
1 small onion

Preparation

Chill overnight before serving for best taste.
Hollow out inside of bread to make a bowl.
Cut up pieces into bite size pieces.
Place each half of bread on platter.
Fill each section with sour cream mixture.
Place cut pieces of bread around the bread on platter.
Dip bread pieces into mixture.
You may also cut up celery, cucumbers or anything you may like and place on platter with the bread pieces.
When the bread is empty, cut into bite size pieces, also.