From the kitchen of Louise Jardine, Toronto, Ontario, Canada

Ingredients

• 2 cups sour cream
• 1 1/2 cups mayonnaise
• 1 pkg. vegetable soup mix
• Dash of Worcestershire sauce

• 1 garlic clove, minced
• 1 pkg. frozen spinach, chopped
• 1 loaf round pumpernickel bread
• 1 loaf Italian bread

Instructions

1. In a medium-sized bowl, mix together the sour cream, mayonnaise, soup mix, Worcestershire sauce and garlic.

2. Defrost the spinach: rinse it and squeeze it dry. Mix it into the sour cream mixture. Place bowl in the refrigerator for 30 minutes.

3. Meanwhile, cut out the top of the pumpernickel, so you have a bowl shape. Cut up remaining bread into squares; do the same to the loaf of Italian bread.

4. Pour sour cream mixture into the pumpernickel bowl, and arrange the squares of bread around the dip. Dig in and enjoy.

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