1 pkg Knorr dry vegetable soup mix
1 pkg frozen chopped spinach (uncooked, drain and
  squeeze out as much liquid as possible)
2 cups sour cream
1 cup mayonnaise
1 can water chestnuts (drained and diced)

1) Combine well.  

2) Refrigerate at least 4 hours.  

3) Remove center of round rye bread, reserve.  Fill center with dip.  
Cut reserved bread into bite size pieces.  Arrange rye on platter 
with cubes of bread around it.  (Can be made with fat free sour 
cream and mayo for a totally fat free treat.  Tastes just as good.)