Spinach dip in pumpernickel

Yield: 6 servings

Ingredients:

10 oz Package frozen

Instructions:

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