Chicago Dip

Ingredients

• 2 teaspoons parsley dried
• 10 ounce pkt spinach frozen thawed drained chopped
• 0.8 cup green onions chopped
• 1 teaspoon juice of lemon 
• 1 cup mayonnaise 
• 1 pound round italian
• 0.5 teaspoon lawry's seasoned salt 
• 1 cup cup heavy whipping cream sour

Equipment

• bowl
• oven
• mixing bowl

Directions

1. In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt.
2. Mix until well blended, then refrigerate.
3. 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.
4. Preheat oven to 300 degrees F (150 degrees C).