Knorr's vegetable soup mix
2 pkg. frozen spinach
Walnuts and/or water chestnuts (optional)
2 (8 oz.) sour cream
1 round pumpernickel loaf

Thaw and drain spinach. Mix spinach, soup mix and sour cream in a bowl, mix with a handful of chopped walnuts or a small can of chopped water chestnuts or both. Refrigerate dip for 1/2 an hour to an hour. Cut a hole on the top of the bread loaf and hollow out the loaf into bite size pieces of bread, place these aside to use as the dip. Put dip into the hollow loaf, place loaf in the center of a decorative platter and arrange the pieces of bread around the loaf for dipping.