Spinach Dip - cooking recipe

Ingredients

1 (8 oz.) c. sour cream
1 pkg. Knorr vegetable soup mix
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained and extra moisture pressed out between paper towels (use raw, do not cook)
1 c. Bama mayonnaise
1 c. chopped water chestnuts
1 loaf pumpernickel bread, unsliced

Preparation

Blend all ingredients except bread.
Refrigerate overnight. Scoop out center of pumpernickel bread and fill cavity with dip. Use center of bread you removed, torn into bite-size pieces, and all types of raw vegetables, potato chips or crackers as dippers.