Knorr creamy spinach dip in pumpernickel loaf

Yield 3 cups of dip

1  300g package of thawed frozen chopped spinach
1 Knoor Swiss vegetable soup mix
1½ cups dairy sour cream
1 240g can of water chestnuts drained
1½ cups mayonnaise
2 pumpernickel bread loaves

• Drain and squeeze spinach until dry
• Finely chop the water chestnuts and then combine all ingredients in a medium bowl
  OR
  Mix all ingredients together in a blender or food processor
• Cover and refrigerate 2 hours
• Stir before serving
• Present the dip in a pumpernickel bread loaf hollowed out to form a serving bowl (remove the bread as serving portions for dipping)
• Serve with remaining pumpernickel bread or crackers and vegetables