"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 pkg. frozen spinach, chopped 1 can water chestnuts, diced 1 cup Hellmann's mayonnaise 1 cup swiss cheese shredded (8oz) 1 env. Lipton's onion soup mix
Defrost spinach in microwave. Drain very well until there is no water left. Squeeze through paper towel. Add remaining ingredients and mix well. Set overnight. Cut center out of rye bread. Put dip in center. Cube large peices of bread and dip.
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