Vegetable soup dry mix
1 (10 oz.) pkg. frozen, chopped spinach (thawed)
1 c. sour cream (lite or reg.)
3/4 c. plain yogurt
3/4 c. mayonnaise (lite or reg.)
1 (8 oz.) can water chestnuts, chopped
1 unsliced loaf rye or pumpernickel bread

Mix soup, yogurt, sour cream and mayonnaise until blended. Stir in spinach and water chestnuts. Chill, covered, for 2 hours. Makes 4 cups.

Scoop out center of bread (reserve for dipping). Spoon spinach dip in bread. Use vegetables and crackers for dipping.