Pumpernickel Bread Dip

1 pumpernickel bread 10 oz chopped spinach 1-1/2 cup sour cream 1 cup mayonaise 1 pkg. Knorr vegetable soup mix 3 green onions chopped 1 can water chestnuts, chopped

Cook spinach, and drain (although if you buy frozen spinach you don't need to take this step). Squeeze spinach until it is dry. Place spinach in bowl and combine with all other ingredients until well blended. Hollow out the bread by cutting the top layer of the bread. Then tear out all the bread in chunks. These will be used later for dipping. Place the spinach imixture in the hollow bread. Cover and chill at least 2 hours.

First had this at our gourmet club. Starting making this whenever we were doing a road trip. Your dad and I liked the chunks but Lyndz and April would "gingerly" dab at the sauce and wouldn't eat any of the chunks....but now that you are "mature" adults you eat the chunks......