1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
2 c. sour cream
1 round loaf bread (pumpernickel is good)
1 pkg. Knorr's Swiss Vegetable Soup
1 c. mayonnaise
1 (8 oz.) can water chestnuts, chopped

In a large bowl, mix all ingredients except bread. Chill 6 hours before serving. May be refrigerated for 1 week. Slice off top of bread, scoop out center. Spoon the dip into hollowed round loaf of bread. Reserve bread that is hollowed out and cut into squares to be used for dipping. Yield: 5 cups.