Spinach Dip with Pumpernickel Bread and Vegetables

By Chars

Ingredients

• 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.

Preparation

Step 1

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