Spinach Shrimp Dip

INGREDIENTS:
10 oz pkg chopped frozen spinach
1 cup sour cream
1 cup mayo
1 tbs horseradish
1 pkg Knorr vegetable soup mix [no subs]
8 oz water chestnuts, well drained and chopped
4 tbs finely chopped red onions
2 cups cooked peeled baby shrimp
1 round loaf pumpernickel bread

PREPARATION:
Thaw spinach and squeeze out as much water as possible. Combine spinach, sour cream, mayonnaise and horseradish. Stir in dry soup mix, chopped water chestnuts and onion; stir well. Chill for at least 2 hours. Before serving, stir shrimp into mixture. Cut off top of bread and hollow out, reserving lid and inner bread chunks to serve along side. Fill hollowed bread with dip.