Rye Bread Boat Dip

Collect every necessary component.

In a mixing bowl, blend together the sour cream, mayo, dried beef, parsley, onion, seasoned salt, and dill until fully incorporated. Allow the dip to set in the fridge for a full day.

Remove the top crust from the rye loaf. Use your fingers or a utensil to remove the interior crumb, tearing it into snack-sized chunks.

Fill the empty rye loaf with the mixture. Set the bread bowl onto a platter and surround it with the torn bread segments.