Spinach Dip

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
3/4 cup mayonnaise
2 tsp Dijon-style mustard
2 envelopes Instant Vegetable Soup
1 can (8 oz.) sliced water chestnuts, chopped
3 green onions, chopped
1 hollowed bread round

Combine spinach, sour cream, mayonnaise and mustard in a large
bowl.

Stir in envelopes of Spring Vegetable Recipe Blend, water chestnuts
and green onions. Cover and refrigerate at least 2 hours.

To serve, stir well and spoon into hollowed bread round. Arrange
bread cubes, crackers or fresh vegetable pieces around bread for
dipping.