This is an old standby recipe that I began making in the 60s. Time certainly hasn’t lessened my appreciation for it. It’s as good today as it was then! If desired, put the dip into a rye loaf for serving. Slice the top off a round loaf of rye bread and put aside. Pull the bread from the inside of the loaf, and tear into bite size pieces. Fill the inside of the loaf with the dip. Lean the bread top against the loaf when serving on a platter, surrounded by the bread pieces and raw vegetables. When the dip is gone, cut the loaf into small pieces and serve.