Spinach Dip In Pumpernickel Loaf - cooking recipe

Ingredients

1 envelope Lipton vegetable recipe soup mix
1 pt. (16 oz.) sour cream
1/2 c. mayonnaise
1/2 tsp. lemon juice
1 (10 oz.) pkg. frozen, chopped spinach, thawed and squeezed dry
2 Tbsp. chopped green onions
2 round pumpernickel loaves (1 lb. size)

Preparation

In a medium bowl, blend the vegetable soup mix with the sour cream, mayonnaise
and
lemon juice.
Stir in the spinach and green onions.
Chill.
Makes
about
3
cups.
Cut a round hole in center of
1
loaf\tof
bread
and\tput dip inside for serving. Use inside pieces and the other loaf for dipping.