300 gm package of frozen spinach, thawed, drained and chopped finely
3 green onions, diced
1 package Knorr dried vegetable soup mix (optional)
500 ml sour cream
250 ml mayonnaise
Large fresh loaf of Pumpernickel
Assorted vegetables for dipping, such as baby carrots, celery sticks, cherry tomatoes, cucumber sticks, etc.
Combine the chopped spinach, green onion, soup mix with the sour cream and mayonnaise and mix well.
Allow to stand for at least one hour in the refrigerator.
Cut a circle into the top crust of the pumpernickel and then tear out bite-sized chunks to hollow out the loaf and create the bowl.
Prepare the vegetables and arrange on a large platter around the bowl with the bread chunks.
Carefully add the spinach dip to the bread bowl and serve.