1 cup mayonnaise
1 (16oz) container sour cream
1 (1.8oz) package dry leek soup mix
1 (4oz) can water chestnuts, drained and chopped
1/2 (10oz) package frozen chopped spinach, thawed and drained
1 round sourdough bread loaf
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 spinach dip. Tear removed bread chunks into smaller pieces for dipping.