Lorrie's Dill Dip in a Bread Bowl

This recipe is from my sister, I ask her to bring it to every get-together we have. It never lasts long. I love it so much that I have been known to eat the bread bowl the day after a party, because that is all the guests ever leave of it. It is also easy to prepare and looks really pretty on a buffet table. You can make it all a day ahead and just assemble it the day you want to serve it. ( We have never made it with the rye but the recipe indicates that either is called for so I assume it would be just as good)

• Ready In: 20 mins
• Serves: 10-15
• Yields: 1 bread bowl

Ingredients

• 2  loaves  pumpernickel bread (round and unsliced) or 2  loaves  rye bread (round and unsliced)
• 1 1⁄3 cups sour cream
• 1 1⁄3 cups mayonnaise
• 2  tablespoons  finely chopped fresh parsley
• 1  tablespoon  grated onion
• 3  teaspoons  chopped fresh dill or 2  teaspoons dried dill weed
• 2  teaspoons  beau monde seasoning

Directions

1. With a serrated knife, cut a circle from the center of one of the loaves of bread, keeping sides intact, trim inside of bread to form bowl.
2. Set bread bowl aside and cut all remaining bread, including the second loaf of bread, into large bite sized pieces.
3. Combine remaining ingredients, mix well.
4. Just before serving, fill hollow portion of bread bowl with sour cream mixture.
5. Place bread bowl on serving platter and surround it with the cut bread pieces, use the bread pieces as dippers.