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

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and onions. Cover and refrigerate 2 hours.

Tear pieces of bread out of center of loaf of round pumpernickel bread. Fill center of loaf with dip. Use bread pieces to dip into the filling.