*Susan's Spinach Dip

This is a great recipe for cold spinach dip. Serve it with vegetables, crackers or bread. Or hollow out a round of bread and fill with the dip - a good choice is pumpernickel. Serve the pieces of bread from the hollow on the side.

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup (8 ounces) sour cream
1 cup mayonnaise
1 (.4 ounce) packet dry vegetable soup mix

In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Refrigerate for 4 hours. Stir before serving. Good with rye bread.

Chicago Dip

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise
3/4 cup chopped green onions
2 teaspoons dried parsley
1 teaspoon lemon juice
1/2 teaspoon seasoning salt
1 round crusty bread

In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.

Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping