1/2 lb. tofu
1 c. sour cream
1 (2 oz.) pkg. Knorr Swiss vegetable soup/dip mix
1 green onion, chopped
1 (10 oz.) pkg. frozen chopped spinach
1 round loaf sour dough French bread

Blend tofu and sour cream in blender until very smooth. In a bowl, blend together soup mix, green onion and sour cream/tofu mixture. Refrigerate at least 8 hours or overnight. Cook spinach until just tender.

Drain very well, by pressing all water out in a colander, let cool, then add to tofu mixture. Chill until ready to serve. Hollow out loaf of French bread and fill center of loaf with dip to serve. Serve with small slices of French bread. Serves 8.