1 Rye bread uncut (round or oblong both work fine)
1cup mayo
1 pint sour cream
1 teaspoon dill weed
1 teaspoon baumond (seasoning in the spice aisle), hard to find but essential
2 tablespoons dried onion
1 jar dried beef (also called chipped beef), rinsed and diced
Hollow out the rye and cut the middle into 1 inch squares, set aside. Combine remaining ingredients. Add more dill weed and baumond according to taste. Serve with bread squares to dip. I usually get an extra loaf of rye to cut up because there seems to always be so much more dip than bread. Also, when the dip is gone, don’t forget to eat the bowl!