Spinach Dip for Pumpernickel Bread Loaf

By jennifer_1

Ingredients

• 10 oz. pkg. frozen, chopped
• spinach, drained
• 1 pk. Lipton 7-Vegetable Soup
• 1 c. mayonnaise
• 2 c. sour cream
• 8 oz. can water chestnuts,
• chopped
• 1 sm. onion, chopped
• 1 round pumpernickel loaf,
• hollowed

Preparation

Step 1

In a bowl, mix together all ingredients except bread.

Chill 6 hours before serving.
May be refrigerated for 1 week.

Spoon into hollowed pumpernickel round loaf. Reserve remaining bread and cut into squares for dipping.