1 round pumpernickel bread
1 cup low fat sour cream
1 cup low fat mayonnaise
1 package frozen chopped spinach (defrosted)
1 package Knorr Vegetable Soup Mix
In a large bowl… Mix together the sour cream, mayonnaise, spinach and soup mix. Cover and refrigerate for at least 3 hours to soften the soup mix and allow the flavours to blend.
Cut out a large circle on the top of the pumpernickel. Scoop out the bread until you have a large pumpernickel bowl. Cut the scooped out bread into bite-sized pieces and arrange around bowl. Pour the dip in the pumpernickel. Enjoy!
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