1/2 c. scallions, sliced thin
1/2 c. chopped fresh parsley
1 pkg. (10 oz.) frozen chopped spinach
2 c. mayonnaise
1/2 tsp. pepper
1 tbsp. salt
1 lg. round unsliced pumpernickel bread
1 sm. round unsliced pumpernickel bread

Thaw frozen spinach. Drain well. Mix all ingredients except the breads and refrigerate overnight. Hollow out the center of the large bread and cut up the excess pieces to use as dippers. Cut up the small loaf for additional dippers.