"Very interesting and delicious..."
2 pound loaf pumpernickel rye bread
8 ounce cream cheese, softened
1 stick melted margarine
1/2 cup sour cream
1/2 teaspoon dry mustard
2 teaspoons paprika
1/2 teaspoon salt
1/4 cup chopped green onions
Cut out a hole in the center of the rye bread, making it a bowl with a rim and all. Set aside the bread to be torn into pieces small enough to scoop. Mix all other ingredients together until mixture is smooth. Place the dip into the center of the bread. Place on a large round platter and put torn bread all around it so people may scoop up the dip with the bread.
