Mix together in a small bowl:

1 cup sour cream
1 pkg vegetable soup mix
2 tablespoons finely chopped green onion
1 cup mayonnaise
1 10-oz pkg frozen chopped spinach, thawed

Cover and store in refrigerator for at least 1 hour or until ready to serve. (Overnight storage is even better as the flavors blend more thoroughly.)

Take a round loaf of sourdough bread (Fisherman's Wharf style) and carefully slice off the very top. Carefully remove the the soft bread from the center, leaving a crusty shell. Cut up the removed bread into cubes and put aside. Spoon prepared dip into the shell, and cover with the sliced-off top. Serve with a bowl containing the bread cubes and baguettes cut up into bite-sized pieces.