16 pz pkg sour creme
1/2 cup chopped spring onions
1 pkg frozen spinach (thawed)
1 pkg dry vegetable soup mix (or dry onion soup mix)
1 lg round of fresh bread (crusty)

Mix soup mix and sour cream till smooth.  Add onions, mix well.  Using a small sieve
or your hands, squeeze all excess water from spinach, then add to sour cream mixture.
Chill 3 hours or overnight.  Prepare bread bowl by slicing a "lid" approximately 1
inch off the top of the loaf.  Set aside.  Using a sharp knife cut around the inside
of the bread close to the crust, being careful not to cut through the bottom.  Then cut
1-inch squares.  Use a large spoon to scoop out the bread squares.  Fill the bread bowl
with the chilled dip mix before serving, arrange bread squares around bowl to use for dipping.