Pumpernickel Spinach Dip

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