Ingredients
1 cup mayonnaise
1 (16 oz) container sour cream
1 (1.8 oz) package dry leek soup mix
1 (4 oz) can water chestnuts, drained and chopped
1/2 (10 oz) package frozen chopped spinach, thawed and drained
1 (1 lb) loaf round sourdough bread
Directions
1. In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
2. Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
