Oyster Bread Dip

1 large (24 ounce) round loaf Italian bread
16 ounces softened cream cheese
20 ounces chopped oysters
1/4 cup oyster liquid
3 tablespoons grated onion
2 tablespoons beer
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Raw vegetables for dipping
Parsley

Heat oven to 250 degrees F.

With sharp knife cut top from bread; set top aside. Hollow loaf, leaving 2-inch shell; cut removed bread in cubes and set aside.

In large bowl beat cream cheese until smooth; stir in oysters (and liquid), onion, beer, Worcestershire, lemon juice, cayenne, Tabasco and salt until well blended. On baking sheet make a cross with 2 sheets of foil, long enough to cover loaf. Center bread shell on foil. Pour in oyster mixture; cover with top. Wrap loaf with foil. Bake for 3 hours.

Toast bread cubes during last 5 minutes of baking. Remove top. Sprinkle with parsley.

Serve on platter with vegetables and bread cubes.