Turtle Bread – Spinach Dip*

1 10oz package frozen chopped spinach, thawed and drained
16 oz sour cream
1 C (8oz) Mayonnaise
1 package KNORR Vegetable soup, dip and recipe mix
1 8oz can water chestnuts, drained and chopped
3 green onions, chopped

Mix above ingredients and refrigerate at least 2 hours to allow flavors to mix. Cut open and dig middle out of round (or turtle shaped) rye or pumpernickel bread to serve. [omit bread bowl for GF]