Instructions: Wash spinach, do not dry. Chop spinach and place in a large saucepan.

Cover and boil in water that clings to the leaves for approximately 3 - 5 minutes, stirring frequently, until wilted and bright green in color. Do not add any water! Drain. Stir in all remaining ingredients. Chill for several hours.

Hollow out the round French bread, and cube the interior bread. Serve dip in hollowed round and use the cubes for dipping. For special garnish, you can place bread round on separated exterior leaves of cabbage on a platter. You can also garnish the top of the dip with black olives, sliced red pepper, or bread crumbs. Be creative.

Excellent for holiday or womens brunch. I recommend a white wine spritzer for beverage!

Note: Nancy Jones makes this with drained crushed pineapple mixed in the dip, and uses Kings Hawaiian Bread.

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