1 loaf pumpernickel bread, unsliced and baked as a round loaf (2 lb size)
2 cups (16 oz) sour cream
1 cup (8 oz) mayonnaise
1 box Knorr Vegetable Soup mix
1 can diced water chestnuts, drained
1 package (10 oz) frozen, chopped spinach - thawed with juice squeezed out
3 scallions - chopped small (optional)
Mix dip ingredients and put into hollowed out pumpernickel loaf. Tear bread into chunks and serve along side dip. Best if made the day before and allowed to refrigerate overnight.
