In a medium bowl, stir the cream cheese until soft, then beat in the mayonnaise until just blended. Do not overmix. Fold in the remaining ingredients, except the garnish, until well combined. Put the dip in a 9 x 13 baking dish or ovenproof serving dish. Smooth out the top but do not pack down. The dip can be covered and refrigerated up to 2 days at this point. Shortly before serving, preheat the oven to 425 F. Bake the dip until it just starts to bubble around the edges and the cheese has melted, 8 to 12 minutes. Sprinkle with minced parsley or green onions and serve immediately, with toasted bread or crackers alongside for spreading. Serves 14 to 20 Cal. 388 / Total fat 35 g I Sat. 10 g / Chol. 62 mg / Sdm. 59g mg / Carbo. 6 g / Pro@. 13 g / Om-3 .07 g *Reduced-fat or fat-free mayonnaise does not have the consistency necessary for this recipe; regular mayonnaise is best.