Mr. Food's "Super" Bowl Dip

Course : Dips
Serves: 1
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16 ounces sour cream
1 1/3 cups mayonnaise
2 tablespoons dried dill weed
1 tablespoon dried parsley flakes
2 tablespoons dried minced onions
2 1/2 ounces dried beef -- (about 3/4 cup)
2 loaf loaves unsliced pumpernickel bread -- (1 pound each)

Preparation / Directions:

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

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