Categories: Dips 
      Yield: 20 servings 
  
      1 c  Mayonnaise                          2 tb Onion Flakes 
      1 c  Sour Cream                          2 tb Parsley Flakes 
      2 tb Dill weed                       
  
  Start the day before, or atleast early in the day to serve in the evening. 
  The dry ingredients need time to soften, and get friendly.  Mix all 
  ingredients and refrigerate over night. 
   
  Carve out the bread  to make a bowl, saving the bread to dip into the 
  sauce. 
   
  When ready to serve, put the dip inside the bread, arange the bread pieces 
  around the 'bowl'. When the pieces are gone, slice, rip, or tear the 
  remaining crust and eat. 
   
  We had a bakery in Baltimore that made a great Sweedish/Onion Rye, although 
  that was the name on the bread, they claimed that there was nothing special 
  about it. I have served it with plain 'store bought' rye, the round loaves 
  and with my own home made rye.