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Rye Boat Dip

    16 oz. sour cream
    16 oz. mayonnaise
    1 (5 ounce) jar dried beef, diced
    2 teaspoons onion powder
    2 teaspoons garlic powder
    3 tablespoons dried minced onion
    1 tablespoon dill weed
    1 loaf rye bread (round)

  Combine all ingredients except bread in a bowl. Mix well and
 refrigerate at least one hour before serving.

  Cut out the round rye bread loaf to make the bread bowl. Cut up
 the bread you removed into pieces for dipping. Fill the bread bowl
 with dip and serve with bread pieces.