Categories: Dips, Oriental 
      Yield: 6 servings 
  
     10 oz Package frozen, chopped             8 oz Can water chestnuts, chopped 
           -spinach, drained                   1 sm Onion, chopped 
      1 pk Knorr's Swiss Vegetable Soup        1    Round pumpernickel loaf, 
      1 c  Mayonnaise                               -hollowed 
      2 c  Sour cream                      
  
  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