Spinach Dip - cooking recipe

Ingredients

2 loaves round rye bread
10 oz. frozen spinach, chopped
1 c. mayonnaise
1 c. sour cream
1 envelope dry Lipton soup mix (country vegetable or garden vegetable)

Preparation

Thaw and squeeze water from spinach.
Mix all ingredients, except bread, together and refrigerate (preferably 24 hours). Slice top off 1 loaf and hollow out; fill with dip.
Cube other loaf for dipping.