1 (10 oz.) pkg. frozen, chopped spinach (thawed and squeezed dry)
1 c. mayonnaise
1/2 c. chopped green onion
1/2 c. minced fresh parsley
1/4 c. plain yogurt or sour cream
1/2 tsp. lemon juice
1/4 tsp. seasoned salt
1/4 tsp. dried dill weed
1/8 tsp. ground black pepper
2 (1 lb.) loaves rye or pumpernickel bread, round or oval
radish slices (optional)

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 bread loaf. 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. Surround the dark loaf with crudites of glorious colors and various shapes, such as steamed crisp, tender asparagus spears, sliced beets, red, green, and yellow bell pepper strips, snow peas and jicama sticks.