Ingredients

1 (16 oz) container sour cream
1 cup mayonnaise
½ (10 oz) pkg frozen chopped spinach, thawed and drained
1 (4 oz) can water chestnuts, drained and chopped
1 (1.8 oz) pkg dry leek soup mix
1 (1 lb) loaf round sourdough bread

Directions

Step 1
Mix sour cream, mayonnaise, spinach, water chestnuts, and dry soup mix together in a medium bowl. Chill in refrigerator 6 hours, or overnight.

Step 2
Slice off the top of the sourdough round and pull out the soft interior, leaving a sturdy bread bowl. Fill with spinach mixture. Tear removed bread chunks into pieces for dipping.