10 oz. pkg. frozen chopped spinach
8 oz. can water chestnuts
1 c. yogurt
1 c. sour cream
1 c. salad dressing or mayonnaise
1 pkg. Knorr vegetable soup mix (dry)
1 lb. loaf pumpernickel bread

Cook spinach. Drain well. Drain and chop water chestnuts. Combine yogurt, sour cream and salad dressing with vegetable soup mix. Add chopped spinach and chestnuts to yogurt mixture and chill 1 hour. (Can be made 1 week ahead, also can be frozen. When defrosted, add another 1/2 cup sour cream.) This extra sour cream enhances the appearance.

Hollow out 1 round loaf of bread. Fill with dip and serve with bread pieces from loaf and crisp raw vegetables. Yield: 5 cups.