Title: Spinach Dip in Pumpernickel
Categories: Dips, Oriental
Yield: 6 Servings

10 oz Package frozen, chopped
-spinach, drained
1 pk Knorr's Swiss Vegetable Soup
1 c Mayonnaise
2 c Sour cream
8 oz Can water chestnuts, chopped
1 sm Onion, chopped
1 Round pumpernickel loaf,
-hollowed

In a bowl, mix all ingredients except bread. Chill 6 hours before serving.
May be refrigerated for 1 week. Spoon into hollowed pumpernickel round
loaf. Reserve remaining bread and cut into squares for dipping.

Yield: 5 cups

From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0

Posted by: Karin Brewer, Cooking Echo, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini