2 c. mayonnaise
1 c. sour cream
1 pkg. dry onion soup mix
1 pkg. frozen chopped spinach which has been cooked for a short time and drained well

Make this a day early and refrigerate.

Slice the top off a round rye bread about half way down the bread. Scoop out inside to within one inch of shell. Fill with spread. Cut the top of the bread and the inside into cubes for spread.