Spinach Pumpernickel Dip - Joanna Campbell Slan

Spinach Pumpernickel Dip


10 oz. package frozen chopped spinach, thawed and squeezed dry
1 package dry vegetable soup mix or onion soup mix
1-1/2 cup sour cream
1 cup mayonnaise
8 oz. can sliced water chestnuts, drained and chopped
3 green onions, chopped
1 round pumpernickel bread

Mix together soup mix, sour cream, and mayonnaise until blended. Add spinach, water chestnuts, and green onions. Cover and chill. Just before serving, cut circle into top of bread and hollow out a bowl shape, saving pieces of bread to place around platter for dip. Spoon spinach dip into hollow and serve.

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