- 4-lb. round loaf of pumpernickel bread
- 2 cups mayonnaise
- 2 cups sour cream
- 1 small onion
- 2 pkgs. frozen spinach, defrosted and drained
- 2 pkgs. Knorr's Vegetable Soup
Mix, added at the last moment Hollow out the top, center of the loaf of pumpernickel.
Cut bread pieces into dipping-sized pieces.
Mix the other ingredients in a bowl, then place in the hollow of the loaf just before serving. Diners tear off bread and dip it in the spinach mixture.
– Karen Bergman