Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      16 oz tub     sour cream
   1 1/3  cups          mayonnaise
   2      tablespoons   dried dill weed
   1      tablespoon    dried parsley flakes
   2      tablespoons   dried minced onions
   1      2.5 oz jar    dried beef -- (about 3/4 cup)
   2                    loaves unsliced pumpernickel bread -- (1 pound each)

Preparation:

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. Hollow out 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 into 1-inch chunks and use for dipping. Yield: 3 1/2 cups