Pumpernickel Spinach Dip - cooking recipe

Ingredients

1 medium red onion, chopped fine
2 pkg. (8 oz.) frozen chopped spinach
2 envelopes vegetable soup mix
1 c. mayonnaise
1 (16 oz.) container sour cream
1 tsp. Parmesan cheese
1 large round pumpernickel loaf

Preparation

Defrost the spinach and remove excess water.
In a large bowl combine onions, spinach and soup mix with mayonnaise and sour cream.
Cut off top of round bread loaf and hollow out, reserving bread taken out.
Fill hollow with dip mixture.
Tear reserved bread into large bite size pieces and arrange around filled loaf.