Sesquicentennial Spread - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen chopped spinach
2 Tbsp. onion, minced
1 c. sour cream
1 c. mayonnaise
1 pkg. Knorr-Swiss vegetable soup mix (or similar brand)
1 (5 oz.) can water chestnuts, grated
1 round loaf unsliced rye or pumpernickel bread

Preparation

Press thawed spinach to remove juice.
Combine with remaining ingredients, except bread.
Slice one inch off top of bread.
Use a grapefruit knife to hollow out bread loaf, leaving shell 1/2-inch thick to serve as container for dip.
Tear or cut removed bread into chunks of suitable size for dipping.
This dip may also be served with crackers or chips and still be a winner, says Thelma.