Chicago Spinach Dip in a Bread Bowl

A spinach dip that can be warmed or used chilled.
Either way it always vanishes with rave reviews.
It works great as a veggie dip too.
Refrigerate to allow the flavors to blend.
I refrigerate for about 8 hours and it was perfect.
After dip is finished break off pieces
of shell and enjoy the best part of all.

Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise
3/4 cup chopped green onions
2 teaspoons dried parsley
1 teaspoon lemon juice
1/2 teaspoon seasoning salt
1 (1 pound) loaf round, crusty Italian bread

Directions:
In a large mixing bowl, combine spinach, sour cream,
mayonnaise, green onions, parsley, lemon juice, and salt.
Mix until well blended, then refrigerate.
Cut a circle out of the top of the bread
and scoop out the inside.
Tear the inside into pieces for dipping.
Spoon the dip into the center of the bread bowl
and serve accompanied by the pieces of bread for dipping.