Spinach Dip in Pumpernickel

• 10 ounces spinach, frozen drained, chopped
• 1 package soup, vegetable, mix
• 1 cup mayonnaise
• 2 cups sour cream
• 8 ounces water chestnuts chopped
• 1 small onions chopped
• 1 each pumpernickel bread hollowed

1. In a bowl, mix all ingredients except bread.
2. Chill 6 hours before serving.
3. May be refrigerated for 1 week.
4. Spoon into hollowed pumpernickel round loaf.
5. Reserve remaining bread and cut into squares for dipping.

spinach, vegetable, mayonnaise, sour cream, water, onions, bread

Taken from recipeland.com/recipe/v/spinach-dip-pumpernickel-33953 (may not work)