1 pkg Frozen chopped spinach
1 16oz container of sour cream
1 cup light mayonnaise
1 medium onion, chopped fine
1 box Knorr’s vegetable soup mix
1 2ilb round loaf of pumpernickel
1 loaf unsliced pumpernickel and rye
Cook the spinach according to the package directions and drain VERY well.
Combine the spinach with the next 4 ingredients and refrigerate until ready to use.
Hollow the round pumpernickel and fill it with the dip. Surround the loaf with pieces of the unsliced pumpernickel/rye loaf and serve