1 large round crusty bread, slice off top and hollow
2 pkgs. 10-oz. spinach, defrosted, chopped, squeezed
2 c. sour cream
2 c. Hellman’s® mayo
1 c. chopped onion, very fine
2 t. dill weed
2 T. oregano
1 ½ t. Lawry’s® seasoning salt
Mix all ingredients. Chill overnight. Serve in bread.
Use scooped out bread and additional small bread slices to dip. Looks pretty surrounded with cherry tomatoes.
Arlene Russel, Harbor Springs
