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Submitted by: Charlene Blackburn from Overland Park, KS.
Originally shared on the web 05/23/2013

1 round loaf pumpernickel bread
1 c. sour cream
1 c. mayonaise
1 T. dill weed
1-1/2 t. seasoning salt
1 T. dried parsley
2 T. dried minced onion
1 t. garlic powder
assorted cut –up vegetables
Garnish: dill weed

Hollow out the center of bread loaf, set aside. Cube removed bread, set aside. Combine remaining ingredients except vegetables and spoon into center of loaf. Cover and chill for 24 hours. Garnish if desired. Serve with reserved bread cubes and vegetables for dipping serves 8 to 10.