Submitted by: Joan

This recipe is simple to make, and looks and tastes great.

Ingredients

1 package (10 oz.) fresh spinach
1 cup mayonnaise
1 cup sour cream
1 package dry vegetable soup mix
2 round pumpernickel bread loaves

Directions

1. Wash spinach and drain well. Cook in a pot (or in microwave) with the water clinging to the leaves, just until tender and wilted. Drain and squeeze out any remaining water. Chop finely.
2. Combine mayonnaise, sour cream, and soup mix. Add chopped spinach and stir to combine. Refrigerate for at least 3 hours.
3. Cut the top off of one of the pumpernickel loaves. Scoop the bread out of the centre of the loaf, so you are left with a bowl. Cut the scooped out bread, and the second loaf of bread, into bite sized pieces.
4. Just before serving, spoon dip into bread bowl. Place on a tray and surround with bread squares.

Notes

I use Knorr soup mix. You can use light mayonnaise and sour cream or yogurt. I also like it with Miracle Whip salad dressing in place of the mayonnaise.

This recipe is from Appetizers.

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