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"Super" Bowl Dip
1 16 oz tub sour cream
1 1/3 cups mayonnaise
2 tablespoons dried dill weed
1 tablespoon dried parsley flakes
2 tablespoons dried minced onions
1 2.5 oz jar dried beef -- (about 3/4 cup)
2 loaves unsliced pumpernickel bread -- (1 pound each)
In a medium-sized bowl, mix all the ingredients together except the breads.
Cover and refrigerate for at least 1 hour. Using a serrated knife, cut a hole in the top of one of the breads.
Hollow out the bread, leaving 1 inch of bread around the sides, creating a bowl.
Pour the dip mixture into the hollowed-out bread shell.
Cut the second bread and the top and insides of the first one into 1-inch chunks and use for dipping.
Yield: 3 1/2 cups
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