Gather all ingredients.

Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until well mixed. Cover and chill dip in refrigerator for 24 hours.

Cut the top off rye bread loaf. Scoop out bread with hands or a spoon: break into bite-size pieces.

Add dip to hollowed-out bread “boat.” Place bread “boat” on a serving tray: arrange bread pieces around it.