RYE BREAD BOAT DIP - BRENDA BAILEY

INGREDIENTS:

1 large Rye Round Bread (not sliced)
1 smaller Rye Round Bread
1 lb. of Sour Cream
1 1/2 cups of mayonnaise (Hellman's)
1 package of dried beef
1 large TBSP. of beaumonde
1 large TBSP of Dillweed
1 tsp. minced onion ` garlic salt to taste

DIRECTIONS:

Hollow out the large bread
CUT rest of bread into small squares/cubes for dipping
RINSE dried beef and cut into small pieces
COMBINE ingredients
Don't fill hollowed out bread until time to serve