1 c. salad dressing
1 c. sour cream
1 pkg. Ranch dressing mix (1.1 oz.)
1 (10 oz.) pkg. chopped spinach, thawed, well drained
1 can water chestnuts, chopped and drained
1/2 c. red bell pepper, chopped (optional)
1 (8-inch) round bread loaf (white, sourdough, Hawaiian)

Mix salad dressing, sour cream and Ranch mix until well blended. Add spinach, water chestnuts and red peppers; mix well. Refrigerate. Cut slice from top of bread loaf. Remove center leaving 1-inch thick shell. Cut removed bread into bite-size pieces. Spoon dip into bread loaf just before serving. Serve with dippers and bread pieces.

Makes 3 1/2 cups.