This wonderful dip is best when served in a hollowed-out loaf of rye or pumpernickel bread.

1 (10 oz.) pkg. frozen chopped spinach, thawed
2 tbsp. onion, minced
1 c. sour cream
1 c. mayonnaise
1 pkg. Knorr's Swiss vegetable soup mix
1 (5 oz.) can water chestnuts, grated
1 round loaf (UNSLICED) rye or pumpernickel bread

Press thawed spinach to remove juice. Combine with remaining ingredients, except bread.

Slice 1 inch off top of bread. Use a grapefruit knife to hollow out bread loaf, leaving shell 1/2-inch thick to serve as container for dip. Tear or cut removed bread into chunks or suitable size for dunking.

This dip may be served with crackers or chips and still be a winner.

Serves 14.