Instructions: Mix salad dressing, sour cream and salad dressing mix until well blended. Add spinach, water chestnuts and red pepper; mix well. Refrigerate.

Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces.

Spoon dip into bread loaf just before serving. Serve with bread pieces and assorted cut-up vegetables, if desired.

This recipe yields 3 1/4 cups.

Yield: 3 1/4 cups

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