3 (10 oz.) pkgs. frozen chopped spinach
1 lb. sour cream
2 c. mayonnaise
1 1/2 tsp. chopped dill
1 tsp. herb seasoned salt
Juice of 1 fresh lemon
1 c. chopped green scallions
2 round loaves of rye bread, about 8 inches across (or whatever size or type of bread you prefer)

Cook spinach according to package directions. Drain. Add other ingredients except bread. Chill 2 hours or overnight. Slice tops off the bread and hollow the loaves out by pulling bite size pieces from center of bread loaves to form bowls for dip. Wrap loaves and torn bread in plastic until ready to use. Then put dip in bowls and arrange torn bread around loaves for dipping.