Creamy Spinach And Crab Meat Dip - cooking recipe

Ingredients

1 (50 g) packet onion soup mix (spring onion continental)
2 cups sour cream
1 cup mayonnaise
1 (200 g) can crabmeat, drained
4 sliced spring onions
1 (400 g) packet frozen spinach, thawed & drained
1 large loaf of round unsliced crusty bread

Preparation

Mix powdered soup mix with sour cream and mayonnaise and refrigerate until soup mix softens (this can be done overnight if you like).
Stir in well the rest of the ingredients.
Take a large round unsliced bread loaf and cut a big circle from the top. Hollow the cavity out by pressing down on the bread. Make little cuts around the edges of the loaf near the rim of the circle.
Fill the loaf with the dip. The cuts allow people to tear bread off easily to dip. I usually chop up the bread 'lid' as well as it always gets dipped in and eaten.