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    recipe title: Spinach Dip in Pumpernickel
    category: Appetizers, Other
    keywords: Dips
    servings: 6
         10 oz Package frozen, chopped
               -spinach, drained
          1 pk Knorr's Swiss Vegetable Soup
          1 c  Mayonnaise
          2 c  Sour cream
          8 oz Can water chestnuts, chopped
          1 sm Onion, chopped
          1    Round pumpernickel loaf,
    In a bowl, mix all ingredients except bread. Chill 6 hours before serving. May be refrigerated for 1 week. Spoon into hollowed pumpernickel round loaf. Reserve remaining bread and cut into squares for dipping. Yield: 5 cups From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92

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