Sheepherder Dip - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen chopped spinach
1 (6 oz.) can water chestnuts
1 pkg. Knorr Swiss leek soup mix
1 c. Best Foods mayonnaise
1 c. sour cream
1 Tbsp. Worcestershire sauce
1 loaf Kings/Hawaiian bread or sheepherder bread (unsliced)

Preparation

Allow spinach to defrost; drain it thoroughly.
Use paper towels to wring out all the water.
Drain and chop water chestnuts.
Combine all ingredients except the loaf, and mix well. For best flavor, refrigerate several hours or overnight.