Spinach Dip in Rye Bread Prep Time: 30 minutes Servings: 40 Serving Size: 1 tablespoon Ingredients - 10 ounces frozen spinach, thawed and drained - 8 ounces water chestnuts, drained and chopped - 1 envelope dry vegetable soup mix (without noodles) - 1 cup mayonnaise - 1 cup sour cream - 3 green onions, minced - 1 large round loaf of rye bread    An easy dip to make for a party or for a small group of snacks.   Directions Thaw spinach and press with paper towel to drain excess water.  Then, peel and mince onions. In a medium bowl, combine all the dip ingredients. Cover and refrigerate several	1

	hours or overnight to allow flavors to blend. Before serving, prepare bread by slicing off the top with a serrated knife. Remove the inside and slice into cubes to reserve for dipping. Spoon dip into hollowed bread. Crackers and vegetables can also be served with the spinach dip.	2