1 round or oval 1 lb. loaf pumpernickel, rye, French or Italian bread, unsliced
Spinach dip
Fresh vegetables

Cut a 3/4 inch thick slice off top of loaf. Carefully remove most of soft inside of loaf, leaving a 3/4 inch thick shell. Place loaf on serving platter and fill with Spinach Dip. Surround with vegetables. Remaining bread may be cut into chunks and dipped also.

SPINACH DIP (Makes 3 cups) :

1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1/2 c. finely sliced scallions
1/2 c. minced fresh parsley
2 c. mayonnaise
1 tsp. salt
1/8 tsp. pepper

Put spinach into medium-sized bowl; add remaining ingredients and mix until blended.