Knorr Spinach Dip

1 10 oz pkg frozen shopped spinach, thawed, do not use fresh
1 1/2 c sour cream
1 c mayo
1 4 oz pkg Knorr vegetable soup mix
1 8oz can water chestnuts, finely chopped
3 green onions finely chopped
loaf of pumpernickle bread - or substitute

Squeeze spinach until much moisture is out, you can even rinse it. In bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. cover and refrigerate 2 hours or overnight. cut a slice from top of the round loaf of bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size peices. Butter insice of bread shell and fill loaf with dip and place on platter, surround with briend pieces and a variety of raw vegetables. And when its all gone and the company has left you can still eat the inside of the bread bowl that has soaked in the dip!