Spinach Dip in Sourdough Round

• annokset: 2 1/2 cups

Ainekset

1 (10-ounce) packagê frozen chopped spinach, thawed

4 green onions, chopped

2 cups mayonnaise

½ teaspoon lemon juice

½ teasnoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon seasoned salt

2 (16-ounce) round sourdough loaves

Ohjeet

• DRAIN spinach well, pressing be- tween layers of paper towels.

• STIR together spinach, green onions, and next 5 ingredients; cov- er and chill 2 hours or overnight.

• CUT 1 bread loaf into cubes.

• HOLLOW out remaining loaf, leaving a 1-inch-thick shell; spoon dip into shell. Serve with bread cubes and raw vegetabies.