Spinach Dip

I remember making this dip and purchasing spinach bread at the local bakery (it was their specialty) to spread it onto. This version is another Printers' Wives' Pantry recipe. A serving idea presented in the book is to serve the dip in a hallowed out loaf of dark rye or cocktail bread that has been baked in 400 degree oven for 10 minutes. Cool completely before filling. The baking of the bread helps to prevent it becoming soggy.

1 Pkg spinach (thaw, drain and chop)
1 cup Mayonaise
1 cup sour cream
1 pkg dry vegetable soup mix
3 green onions (chop an equal amount of the green stem as you do the white portion)

Mix all ingrediants together and refrigerate overnight to allow flavors to marry.