Mom's Spinach Dip

A necessary addition to the family cookbook, this was a standard when Mom and Dad went to a fancy party when we were kids. We got the leftovers, which was often best because we got to tear up the bread bowl.

1 - 10 oz package Frozen Spinach
1/2 Pint Sour Cream (approx.)
3/4 Tsp Salt
1/8 Tsp White Pepper
1/8 Tsp Finely Chopped Onion
1/8 Tsp Worcestershiire Sauce
4 drops hot sauce (optinoal)

Cook spinach according to directions. Drain, the cool by running cold water over it in a colander (makes the color stay green). Dry by squeezing or mashing.

Put spinach in blender to chop. Add enough sour cream to moisten until it is the right thickness of a dip. Then add other ingredients and blend until combined. Chill.

Big Sourdough rounds turned in to bread bowls are best for serving - cut off the top, scoop out the insides, cube the insides and place on a plate, then fill the bowl with the dip and replace the top. Some additional rye bread cubed is tasty and adds color variation (especially since you can't tear apart the bowl until some of the dip has been consumed.