2 c. sour cream
1/2 c. dry leek soup mix (Knorr)
1 (10 oz.) pkg. frozen chopped spinach
1/2 c. chopped green onion
1 (1 lb.) round loaf bread
1 c. mayonnaise
1 tsp. dillweed
1/2 c. parsley
1/4 tsp. garlic powder

Combine all but bread. Let stand at least 4 hours. Cut top off about 1/2 to 1 inch down. Scoop out inside, tear bread into chunks to dip into mixture. Fill cavity of bread with dip, arrange chunks around outside.