Spinach Dip - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen spinach, thawed and squeeze out water
1 c. mayonnaise
1 pkg. Knorr vegetable soup mix
1 (16 oz.) carton sour cream
1/2 tsp. Accent
1 (No. 2) loaf round rye bread

Preparation

Mix spinach, mayonnaise, vegetable soup mix, sour cream and Accent.
Refrigerate at least 4 hours so that the soup absorbs the mixture.
Using a sharp knife, cut a circle around bread one inch from the outer edge to bottom crust.
(Do not puncture bottom.)
Slice center portion into squares.
Remove squares and cut each one in half horizontally (dipping size).
Pour dip into hollowed out bread.
When the cut bread is gone, break off sides of loaf for dipping.