Instructions: Makes approximately 3 cups

With serrated knife, cut circle from center of bread, keeping sides intact; trim inside of bread to form bowl. Set bread bowl aside and cut remaining bread (part cut from the center) into large, bite-size pieces. Set aside.

Combine sour cream, mayonnaise, parsley, onion, dill and Beau Monde. If you use dried dill weed refrigerate dip overnight to let flavors develop and mingle. Fill hollow portion of the bread bowl with sour cream mixture just before serving. Place bread bowl on serving plate and surround it with cut bread pieces. Use bread as dippers.

Note: Double the amount of dip and have
two loaves of bread,or a variety of bread with one loaf being the bowl and the other cut up into pieces for dipping. The dip is also great with fresh veggies. When the dip runs out you can then cut the bread bowl into pieces making sure some of the dip is on each piece and the eat it also.

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