1. In a medium bowl, combine the mayonnaise and sour cream until smooth.

2. Stir in the Fingerlakes Honey Company Dill Dip Mix until fully blended.

3. Fold in the chopped corned beef.

4. Cover and refrigerate overnight. Stir before serving.

5. Cut the rye or pumpernickel bread into bite-sized cubes for serving.

Optional: If you prefer a traditional presentation, you can hollow out the center of the bread loaf and serve the dip inside, using the removed bread for dipping. We prefer to put the dip in a bowl to keep from getting soggy bread that no one eats, but you can do what you wish.