10 oz. package frozen chopped spinach
1 large container sour cream
1/2 cup mayo
1 package dry vegetable soup mix
4 tsp. fresh chopped onions
1 tsp. dry minced onions
Season salt to taste
1/2 tsp. lemon juice
2 loaves french bread cut in cubes
Shepherd bread bowl
Cook spinach on stove top as directed on package. Drain excess water from spinach, set aside.
Combine sour cream, mayo, soup mix, salt, and onions. Mix until well combined. Fold in spinach and add lemon juice. Stir well. Refrigerate 4 to 6 hours. Serve in bread bowl and use bread for dipping.