Ingredients
1 package frozen leaf spinach
1 pint sour cream
1 cup mayonnaise
1 small onion, diced
1 package dried Vegetable Soup Mix
1/3 cup water, hot
2 wholes loaves Rye or Pumpernickel Bread
Preparation
Thaw and drain spinach. Poor hot water over soup mix and let sit for 20 minutes. Mix in remaining ingredients. Pull bread out of solid loaf to make a “dish” out of the bread. Cut bread into small pieces and use for dipping.
