Title: Spinach Dip in Pumpernickel
Categories: Appetizer Dip
Yield: 6 Servings

10	oz	Package frozen, chopped spinach, drained
1	pk	Knorr's Swiss Vegetable Soup
1	c	Mayonnaise
2	c	Sour cream
8	oz	Can water chestnuts, chopped
1	sm	Onion, chopped
1		Round pumpernickel loaf, hollowed

In a bowl, mix 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.

Yield: 5 cups

From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0

Posted by: Karin Brewer, Cooking Echo, 8/92

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