Max'S Spinach Dip - cooking recipe

Ingredients

1 round pumpernickel bread
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 1/2 c. sour cream
1 c. mayo
1 (1.7 oz.) pkg. dry vegetable soup
1 (8 oz.) can water chestnuts, finely chopped or 1 small can tiny shrimp, drained

Preparation

Squeeze thawed spinach until well drained; mix well with remaining ingredients.
Chill 3 hours.
Hollow out round bread and reserve bread that was removed for dipping.
Fill bread with dip and serve.