10 ounce package frozen chopped spinach, thawed and squeezed dry 1 cup mayonnaise
1/2 cup chopped green onions 1/2 cup minced fresh parsley
1/4 cup plain yogurt or sour cream 1/2 teaspoon fresh lemon juice
1/4 teaspoon seasoned salt 1/4 teaspoon dried dill weed
1/8 teaspoon freshly ground black pepper 2 1-pound loaves rye or pumpernickel
Optional - Fresh vegetables for dipping such as:
Radish slices Red and Green pepper slices
Carrots Celery
In medium bowl, mix together spinach, mayonnaise, onions, parsley, yogurt, lemon juice, salt, dill and pepper. Dip can be prepared 24 hours before serving. Cover and refrigerate.
Cut 3/4-inch slice from top of 1 loaf of bread. Cut and scoop out inside and tear into 1/2-inch chunks. Tear second loaf into chunks. Store in plastic bag if done ahead. To serve, fill loaf with spinach mixture, garnish with radish slices and use bread chunks for dipping. Serve dipping vegetables around the loaf of bread.