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Ingredients Jump to Instructions ↓

  1. 1 (.4 ounce) packet dry vegetable soup mix 1 (16 ounce) container sour cream 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 (1 pound) loaf round pumpernickel

Instructions Jump to Ingredients ↑

  1. In a medium bowl, blend dry vegetable soup mix, sour cream and spinach. Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread. Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.

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