Categories: appetizers

Ingredients

• 1 10oz pkg fresh spinach
• 1 cup mayonnaise
• 1 cup sour cream
• 1 pkg dry vegetable soup mix
• 2 round pumpernickel bread loaves

Directions

1. Wash spinach and drain well.

2. Cook in a pot with the water clinging to the leaves, just until tender and wilted.

3. Drain ans squeeze out any remaining water.

4. Chop finely.

5. Combine mayonnaise, sour cream and soup mix.

6. Add chopped spinach and stir to combine.

7. Refrigerate for at least 3 hours.

8. Cut the top off of one of the pumpernickel loves and scoop the bread out of the center of the loaf, so you are left with a bowl.

9. Cut the scooped out bread and the second loaf of bread into bite sized pieces.

10. Put the spinach dip into the bread bowl and serve.

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