Squeeze the excess moisture from the thawed spinach and combine it in a food processor with 3 of the onions (chopped), kidney beans, sour cream, mayonnaise, half (1/4 cup, 60 mL) of the feta cheese and the seasonings. Puree until smooth and well blended. Transfer to a bowl, cover and refrigerate for 1 hour.
To serve; cut a circle in the top of the bread and tear out chunks, hollowing out the loaf creating an edible bowl. Transfer the dip into the bowl, garnish with the remaining feta and onions.
Serve with the bread chunks and assorted vegetables for dipping.
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