Tangy Broccoli Dip

1 1 1/2 lb. round sourdough bread loaf
1 8-oz pkg cream cheese, softened
1 cup plain yogurt
1/2 cup mayonnaise
Dash of hot pepper sauce
1 1.4-oz pkg vegetable soup and recipe mix
1 8-oz can water chestnuts, drained, chopped
1 10-oz pkg frozen chopped broccoli, thawed, drained

Cut slice from top of bread; remove center leaving 1-inch shell. Cut removed bread and top slice into bite-size pieces. Bake bread pieces at 350*, 15 to 20 minutes or until golden brown. Combine cream cheese, yogurt, mayonnaise and hot pepper sauce, mixing until well blended. Stir in soup mix, water chestnuts and broccoli. Spoon into bread shell; serve with reserved bread pieces and assorted vegetable dippers.
Makes 4 cups