Dried Beef Dip

Ingredients

1 pint (16 oz) sour cream
1 1/3 cup mayonaise
2 tablespoons dried dill
2 tablespoons dried parsley flakes
2 tablespoons dried minced onion
2 1/4 ounces jar sliced dried beef chopped (about 3/4 cup)
2 round pumpernickel breads about 1 pound each, unsliced

Instructions

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.