1 1/2 c mayo
1 1/2 c sour cream
1 10oz pkg frozen spinach, thawed and drained
1 box Knorr Swiss vegetable soup mix
1/2 onion, finely chopped
2 loaves sheephearder bread
Mix all ingredients (except bread) and refrigerate 2 hours. Cut lid out of round sheepherder bread, then scoop out insides in bite size pieces. When hollow, fill with chilled spinach mixture. Dip bread pieces in dip and enjoy.
