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Serves: 32
Total Calories: 1,622
Prep time: 30 minutes
Cook time: n/a
Total time: 30 minutes

1 1/2 cups nonfat plain yogurt or light sour cream
1 cup light miracle whip
1 package dried vegetable soup mix
3 (10-ounce) packages frozen leaf spinach chopped
1 (8-ounce) can sliced water chestnut drained
1 large round loaf pumpernickel bread

1. 3 hours before serving: Mix yogurt, Miracle Whip, and soup mix together in medium bowl so the dried soup can begin rehydrating.
2. Thaw spinach in microwave. Squeeze out all excess water. Stir into yogurt mixture.
3. Chop water chestnuts into small pieces. Stir into mixture. For best results, refrigerate 3 hours before filling pumpernickel loaf and serving.
4. Just before serving: Using a knife, hollow out a large hole in the pumpernickel bread. Fill hole with dip. Cube the bread you’ve removed to serve on the side for dipping. When the cubes are gone, invite guests to tear bread from the “bowl.”

Nutritional Facts:

Serves: 32
Total Calories: 1,622
Calories from Fat: 961

More Recipes from the Lickety Split Meals Cookbook:
Benito Bean Dip
7-Layer Bean Dip
Oklahoma Bean Dip
Herbed Salmon Spread
Holiday Crab Dip
Bagel Chips
Spinach Dip in Pumpernickel
South of the Border Roll Ups
Simple Tofu Bites
Tzatziki and Vegetables
Marinated Sesame Chicken Kabobs
Zippy Zonya Mexi Mix