1 cup mayo
1 1/2 cup sour cream
1 frozen chopped spinach
1 pack knorr vegetable soup
1 can 8 oz water chestnuts, chop up
3 chopped scallions
Cook spinach drain and squeeze water out.
Add remaining ingredients, mix and chill for at least an hour.
hallow out pumpernickel bread and rip into pieces.
add dip into the middle of bread and serve.