Pumpernickel Spinach Dip II

Ingredients

• 10 ounce pkt spinach frozen thawed drained chopped
• 1 pound round pumpernickel 
• 16 ounce cup heavy whipping cream sour
• 0.4 ounce vegetable soup mix dry

Equipment

• bowl

Directions

1. In a medium bowl, blend dry vegetable soup mix, sour cream and spinach.
2. Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread.
3. Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl.
4. Serve with removed bread pieces for dipping.