8 oz. sour cream
3 c. thawed, well-drained frozen cut spinach
1 c. mayonnaise
1/2 tsp. celery salt
1/4 tsp. onion
1/2 tsp. dill weed
1/4 c. chopped green onions
8 oz. can water chestnuts, drained, finely chopped
3 tbsp. chopped pimentos
1 lb. loaf dark bread

In medium bowl, combine sour cream, mayonnaise, and seasonings. Stir in onions, spinach, water chestnuts and pimentos. Cover; refrigerate to blend flavors. Cut top off bread, scoop out bread to create a bowl, fill with spinach dip. Serve with scooped-out bread cut into cubes and/or crackers. 3 1/2 cups.