1Preheat the oven to 300F.
Squeeze the spinach dry and place in a large bowl.
Stir in the sour cream and soup mix.
2Cut the top off the loaf and scoop out two-thirds of bread inside, leaving a soft, plump wall.
Pour the spinach mixture into the loaf and place on a baking sheet.
3Bake until lightly golden and crisp, about 20 minutes. In the last 6 minutes of baking, scatter the scooped -out bread chunks onto the baking sheet to toast.
Serve on the platter using the "toast" to serve.
Tip: Squeeze the spinach between paper towels.