Using a serrated knife, cut a top portion of the bread loaf out to create a bowl to hold the spinach dip. Cut the bread top into chunks for serving. Set aside.
Add all ingredients to a large bowl and mix well, until all of the powdered vegetable dip is fully blended. Spoon dip into hollowed out bread bowl.
Keep refrigerated until ready to serve. Can be made ahead up to overnight.
Serve cut up bread along with the dip.
Storage tip: If your spinach dip is still warm, let it cool down before storing in a container in the fridge. This can help prevent condensation forming inside the container which can make the dip soggy.Make ahead tip: You can make this up to two days ahead of time, but it's best if you make it within 24 hours of serving.