Main Ingredients:

1 pint (16 oz) sour cream1 1/3 cups mayonaise2 tablespoons dried dill2 tablespoons dried parsley flakes2 tablespoons dried minced onion2 1/4 ounce jar sliced dried beef chopped (about 3/4 cup)2 round pumpernickel breads about 1 pound each, unsliced

Cooking Preparation of the Recipe:

In a medium sized bowl, mix all the ingredients together except the breads. Cover and refrigerate for at least 1 hour. Using a serrated knife, cut a hole in the top of one of the breads. Hollowout the bread, leaving 1 inch of bread around the sides, creating a bowl. Pour the dip mixture into the hollowed-out bread shell. Cut the second bread and the top and insides of the first one into1 inch chunks and use for dipping.

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