Ww Bread Bowl and Dip

• 1 (1 2/3 ounce) packet vegetable soup mix
• 16 ounces nonfat sour cream
• 12 cup fat-free mayonnaise
• 12 teaspoon fresh lemon juice
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 14 cup carrot, finely grated
• 8 ounces canned water chestnuts, drained and chopped
• 1 loaf pumpernickel bread, round

1. In a medium bowl, combine soup mix, sour cream, mayonnaise and lemon juice.
2. Stir in spinach, carrots and water chestnuts; chill.
3. To serve, hallow out a the loaf of bread, by cutting a circle in the center of it.
4. Cut up remaining bread into 1-inch cubes.
5. Fill with dip.
6. Yields about 1/4 cup of dip and 2 bread cubes per serving.

vegetable soup, cream, mayonnaise, lemon juice, spinach, carrot, water chestnuts, pumpernickel bread

Taken from www.food.com/recipe/ww-bread-bowl-and-dip-202394 (may not work)