Bread Bowl

2 loaves unsliced rye or wheat bread

1 1/3 cups sour cream

1 1/3 cups mayonnaise

2 tsp. beaumonde

1 tsp dill seed

2 tsp minced onion

2 tsp parsley

2 3 oz packs of corned beef, chopped

Hollow out one loaf of bread, leaving at least one inch in bottom and sides. Can cut the inside of the bread that was hollowed out into cubes to use for dipping the sauce.

Mix all other ingredients well and chill, preferable overnight.

Cut remaining loaf of bread into cubs, about 1 inch square.

Before serving, pour dip into "bread bowl" and place on a platter surrounded by the bread cubes to use for dipping.

This recipe is from my Mom, Thanks!