1 (2 lb) loaf pumpernickel bread, unsliced
1 box Knorr Vegetable soup mix
1 can diced water chestnuts
1 package frozen, chopped spinach (thaw, drain and squeeze out excess liquid)
2 1/2 cups sour cream
Mix dip ingredients together at least 2 hours before serving. Hollow out loaf of pumpernickel bread to use as a bowl. Tear rest of bread into small chunks and serve alongside the loaf.
