Spinach Dip - cooking recipe

Ingredients

16 oz. sour cream
16 oz. mayo
1 pkg. Knorr dry vegetable soup mix
1 (10 oz.) pkg. frozen spinach, thawed and drained
1 large round rye or pumpernickel bread, not sliced

Preparation

Squeeze all juice from spinach.
In large bowl, mix sour cream, mayo and soup mix.
Add spinach.
(If you run through blender or food processor, texture is finer.) Refrigerate in covered bowl at least 3 hours.
Hollow out bread.
Serve dip inside.
Cut up bread in chunks.