Dip In Bread Bowl - cooking recipe

Ingredients

1 round loaf pumpernickel bread
1 c. sour cream
1 c. mayonnaise
2 Tbsp. Parmesan cheese
1 pkg. Knorr vegetable soup mix
1 Tbsp. finely chopped onion
1 (10 oz.) pkg. frozen chopped spinach, uncooked (thaw and squeeze out liquid)
1 (8 oz.) can water chestnuts, chopped coarsely

Preparation

Combine last 7 ingredients and refrigerate overnight.
Next day, cut top off bread and hollow bread by pulling out small chunks of bread.
Cut the top of the bread into pieces.
Spoon mixture into hollowed out bread.
Arrange bread pieces around bread bowl on a large plate or platter.
Dip bread into dip.
Eat bread bowl when dip is gone.