1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 c. chopped scallions
1/2 c. minced fresh parsley
2 c. mayonnaise
1 tsp. salt
1/8 tsp. pepper
1 round loaf unsliced pumpernickel or dark rye bread
Assorted fresh vegetables cut for dipping

Mix all ingredients for dip until well blended. Chill. Cut a 3/4 inch slice off the top of the bread. Using a knife, carefully remove most of soft inside of loaf leaving a 3/4 inch shell. Fill loaf with dip. Cut scooped out bread and top slice into bite-sized pieces. Serve loaf on tray surrounded by vegetables and bread chunks for dipping.