Spinach Dip for Pumpernickel, Tortilla Chips and More!

Here's a recipe we decided we just had to get after tasting the product at a friend's place. Apparently, pumpernickel served with spinach dip is a popular Canadian (North American?) appetizer. Hopefully it will be easy to find pumpernickel rye bread or equivalents back in Singapore, for--popular North American food or no--we follow the grand old Singaporean habit of traveling the world to see what would be good for us back home, and adopting it (with variations if necessary). According to Karissa, this dip is best made with full fat mayonnaise and sour cream--"no skimping on the calories--bring it on!"

Ingredients:
1 cup of sour cream
1/2 cup of mayonnaise
1 packet of vegetable soup mix (preferably Knorr's)
1 bunch of spring onions (or green onions, as it may also be known)
1 can of chopped water chestnuts (for added crunch)
1 package of frozen chopped spinach
1 large pumpernickel rye bread

Method:
Microwave or boil spinach according to package directions. Mix the sour cream and mayo together and add to the cooked spinach. Add the vegetable soup mix. Mince the water chestnuts finely and add to the mix. Add the chopped green onions to the dip and refrigerate mix for at least 45 min. Take the bread and hollow out the centre to make a "bowl". Save the hollowed out bread for dipping. Place the dip into the bowl, serve and enjoy!