Hawaiian Multi-Grain bread, round loaf
(10 oz) frozen spinach, thawed, chopped
Lipton Vegetable Recipe Soup Mix
(8 1/2 oz) water chestnuts, chopped
small onion, chopped
-or- 1 tbsp minced onion
Squeeze all water from spinach. Combine with other ingredients and refrigerate for at least 2 hours. Better if made a day early.
Cut the top off of the Hawaiian Bread. Carve bread out to make a bowl. Just before serving, fill the bread base with the spinach dip. Cut up the top of the loaf into squares for serving.