1 (10 oz.) frozen chopped spinach, thaw
1 1/2 c. sour cream
1 c. Hellmann's mayonnaise
1 pkg. Knorr's vegetable soup mix (dry)
3 green onions, chopped (optional)
1 loaf pumpernickel or rye bread, round

Squeeze spinach until dry. Stir together sour cream, mayonnaise and soup. Add spinach and onions. Cover and refrigerate at least 2 hours.

Cut the insides of loaf out, save insides of bread and place around sides of bread. When ready to serve, place spinach in center of cut out bread. Can be garnished with fresh vegetables or crackers and pieces of bread from center of loaf.