---------- Recipe via Meal-Master (tm) v8.02
  
       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
  
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