---------- 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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