SPINACH DIP IN A BREAD BOWL

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 container (16 oz.) sour cream 1 cup mayonnaise 1 package Knorr Vegetable recipe mix (And yes . . . you do NEED Knorr) 1 can (8 oz.) water chestnuts, drained and chopped Mix all ingredients together. Allow to sit in refrigerator at least 1 hour before serving. To make a bread bowl - buy any round loaf of bread. I use to special order a round rye. Now I just buy whatever is available, usually whole wheat. Whatever is your preference.  Take a serrated bread knife and cut out center of bread. Be careful so you do not cut through bottom of loaf. Brush the inside of the cut loaf with melted butter and put in 300 degree oven until it reaches the desired crispness you want. While the loaf is in the oven, you can either rip or cut the center of the bread into pieces for dipping. **I also use celery, carrots, and tortilla chips for dippers.