Spinach Dip

1 package Knnors Leek soup mix
1 t Italian salad dressing mix (the kind used with oil)
1 t dill weed
1 cup sour cream
1 cup mayo
1 10 ounce package frozen chopped spinach
3 small green onions finely chopped

Thaw spinach, drain and squeeze out excess liquid.
Combine all above and mix thoroughly.
Chill at least 3 hours

Makes 2 ½ cups.

Serve inside a hallowed out French bread, sour dough or round bread. Reserve the bread and use it to dip.