Spinach Dip - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen spinach, thawed and drained, finely cut, or use fresh spinach (about 1/4 lb.)
1/2 c. finely chopped scallions or green onions
1/2 c. minced fresh parsley
2 c. mayonnaise
1 tsp. salt
1/8 tsp. ground pepper

Preparation

Put chopped spinach into a medium bowl.
Add remaining ingredients and mix until well blended.
Place in part loaf.
Use 1 round or oval loaf pumpernickel, rye, French or Italian bread (unsliced).
Cut a 3/4-inch thick slice off top of the loaf.
Using a knife, carefully remove most of the soft inside of loaf, leaving a 3/4-inch thick shell.
Cut scooped-out bread into pieces for dipping.
Fill loaf with dip, place on serving plate and surround with fresh vegetables and bread pieces.
Dip may be made ahead of time and placed in loaf just before serving.