The "Ultimate" Black Olive Dip In A Bread Bowl - cooking recipe

Ingredients

1 1/3 cups sour cream
2 teaspoons dill
1 tablespoon onion, minced
2 tablespoons parsley
1 (14 ounce) can pitted black olives, drained and chopped
1 1/2 cups mayonnaise
1 1/2 teaspoons seasoning salt
1 large round pumpernickel bread, loaf
1 small round pumpernickel bread, loaf

Preparation

Drain and chop olives; mix together all ingredients and chill overnight or for 6 hours prior to serving.
Prior to serving, hollow out large loaf to hold dip.
Cut up small loaf and the leftover bread hallowed out of large loaf and cut into large bite-sized cubes for dipping.
Spoon dip into bread bowl and serve with bread cubes.