Stuffed Beret Bread

Posted by Joyce'S at recipegoldmine.com 8/12/2001, 6:56 am

Source: From Francine, Charlesbourg - Cooking For Us

Comments: If desired, serve with a French bread stick, as it is quite possible that you will need some more bread! Servings: 6 to 8

1 bag fresh spinach
1 pack dry vegetable soup mix
16 ounces (500 mL) sour cream
1 cup (250 mL) mayonnaise
1 onion, chopped
1 beret bread loaf

Microwave spinach for 2 minutes; wipe dry and chop. Mix together soup mix, sour cream, mayonnaise, chopped onion and spinach. Refrigerate mixture until ready to serve. Remove top part of bread; cube inside part of bread (being careful not cut through the crust) and arrange bread cubes all around bread loaf. Pour onion/spinach mixture into bread loaf. Using long forks, each guest will dip bread cubes, one at a time, into mixture before eating. When loaf is empty, break-up and eat the crust.