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
1 cups dairy sour cream
1 240g can of water chestnuts drained
1 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
    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