Spinach Dip In "Bread Basket" - cooking recipe

Ingredients

1 round sourdough loaf or rye (at a bakery)
2 c. sour cream
1 c. mayonnaise
1/2 c. Knorr leek soup mix
1 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
1/2 c. green onions, finely chopped
1 tsp. dried dill weed
1/4 tsp. garlic powder
1 (1 lb.) sourdough bread
unsliced loaf crudities such as: carrots, jicama, peppers, celery, broccoli, cucumbers, cauliflower

Preparation

Combine sour cream and
mayonnaise
in a bowl.
Stir in dry leek soup mix.
Mix
in
all remaining ingredients, except bread and crudities
(vegetables).
Cover
and
refrigerate
4 hours (Spinach Dip can be prepared 1 day ahead).