1 round, large pumpernickel bread loaf

1 c. mayonaise

1 pk dry vegetable soup mix

1 box frozen chopped spinach

1 small onion, chopped

2 c. sour cream

Cook spinach and drain really well. Mix all ingredients and store in the refrigerator.  Before serving, cut the top and middle out of the loaf of bread.  Break these into small pieces and use for dipping. Place the chilled dip into the center of the bread and surround with pieces of bread.

This recipe came from Beth in 1983.

Tags: spinach