1 pkg. frozen chopped spinach
1 pkg. frozen chopped broccoli
1 c. sour cream
1 c. mayonnaise
2 pkgs. HIDDEN VALLEY® dry salad dressing mix

Defrost vegetables. Squeeze out the water. Add the rest of the ingredients. Let sit for 8 to 10 hours in the refrigerator to blend the flavors. Take a small round rye or pumpernickle loaf of bread and cut out the middle. Save the pieces to use for the spread by placing them around the loaf on the serving plate. Pour in the vegetable mixture in the middle of the loaf and serve.