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Spinach Dip for Pumpernickel Bread




Source of Recipe


My cousin Bonnie Trudel, 1990






Recipe Introduction


Have made this several times, and have enjoyed it at Staff Parties where other coworkers brought this along, and it is always Excellent!





List of Ingredients



• 1 Pumpernickel Bread
  
• 1 cup Sour Cream
  
• 1 cup Hellman's Mayonaise
  
• 1/4 cup chopped Onions
  
• 1 pkg chopped frozen spinach which is drained and patted dry
  
• 1 small can Water Chestnuts, chopped fine
  
• 1 pkg Knoor Vegetable Soup Mix
  






Instructions



1. Cut a slice off the top of the Pumpernickel bread, then empty the loaf by ripping small chunks of dough from the inside. Set these bread chunks aside.
   
   
2. Mix all other ingredients together and let sit in refrigerator for a few hours to blend all flavors.
   
   
3. When ready to serve, fill the Pumpernickel Bread cavity with the Dip, and cut up the leftover sliced top into small chunks as well.
   
   
4. Just dip chunks of bread into Dip and enjoy!