Cold Spinach Dip

Good to make this first to let the flavors meld in the refrigerator while you're preparing the other appetizers or hors d'ouvres. Don't forget to buy a box of crackers for the dip too!

3/4 C mayo
2 C sour cream
1.8 oz onion soup mix
10 oz frozen spinach (defrosted, and pressed with paper towels to dry)
2 t garlic powder
2-3 stalks of green onion, thinly sliced

1 lb loaf of sourdough bread

Mix all the ingredients together minus the bread and refrigerate until ready to serve.

Cut out the top of bread by making an incision 2/3 of the way from the bottom. Dig out the insides and cut the top into 1" squares. Arrange on plate.

When chilled, fill the bread with dip.