VEGETABLE DIP WITH PUMPERNICKEL BREAD

• 500 ml. sour cream
• 1 cup Hellmann�s Mayonnaise
• 1 pkg. knorr vegetable soup
• 2 cups fresh spinach finely chopped.

Mix sour cream, mayonnaise, soup mix and spinach in a container. Seal and let sit in refrigerator for at least 2 hours before serving.

Hollow out a whole pumpernickel bread leaving a one inch wall (cube removed bread) fill with dip - use with the cubed bread and or vegetables.