This appetizer is something that is commonly seen at parties on the east coast.
1-2 round loafs of rye or pumpernickel bread, unsliced
For the dip
16 oz sour cream
16 oz mayo
1 packages Lipton Vegetable soup mix -o-r Knorr's vegetable soup mix
2 packages chopped spinach drained well
Mix all the ingredients together
Try and if you want you can add one more envelope soup mix
This should sit overnight in the refrigerator for the best flavor
Cut out the inside of the bread to form a bowl shape.
Place the bread bowl into the middle of a large serving plate
Take the bread that was removed from the loaf, rip it into bite sized chunks, and place it around the loaf of bread
Fill the bread bowl with the rye boat dip and serve
You can double this recipe for two large loafs of breads
Jackie Howland's Mom