Dip For Pumpernickel Bread - cooking recipe

Ingredients

1 c. mayonnaise
1 small carton sour cream
2 Tbsp. minced onion (fresh)
2 Tbsp. parsley flakes (I use dried)
2 tsp. McCormick Season-All
2 tsp. dried dill weed
1 (4 1/2 oz.) can chopped ripe olives, drained

Preparation

Mix all together.
Chill at least 4 hours or longer.
Buy 2 loaves of whole round pumpernickel bread.
(I usually order it from the Tom Thumb bakery.)
Hollow out one loaf and tear remaining bread into bite size pieces.
Pour dip into center of hollowed out bread.
Enjoy!