2 loaves round rye bread

DIP:

10 oz. pkg. frozen chopped spinach, thaw and squeeze the water out
1 c. real mayonnaise (not Miracle Whip)
1 c. sour cream
1 env. dry Lipton soup mix (Country Vegetable or Garden Vegetable, not cup-a-soup size)

Mix all of these ingredients together and refrigerate until serving (do a day ahead of time if possible). Slice one loaf of bread (take off top), hollow out, and fill with dip. Cube one loaf of bread (big cubes) !