1 (10 oz.) pkg. frozen chopped spinach
1 1/2 c. dairy sour cream
1 c. mayonnaise
1 (8 oz.) can water chestnuts, chopped
3 green onions, finely chopped
1 pkg. vegetable soup mix

Squeeze spinach until dry in medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts, and green onions. Cover refrigerate 2 hours. If desired hollow out whole loaf of pumpernickel bread. Fill with dip. Use center of bread for dipping.