2 (10 oz.) pkg. frozen chopped spinach
3/4 c. mayonnaise
3/4 c. sour cream
3/4 tsp. salt
Fresh ground pepper
Juice of 1/2 lemon
6 tbsp. chopped green onion
1 c. fresh parsley, chopped
1 round loaf Italian bread, unsliced

A day ahead defrost spinach in refrigerator. Squeeze out all the water in a colander. Mix sour cream and mayonnaise; add onion, salt and pepper. Mix well and add lemon juice and parsley (add raw spinach right before serving, do it carefully). Hollow out the loaf of brad, leaving shell. Fill bread up with dip.

Tip: Save bread and cut into cubes or chunks to dip into the spinach mixture.