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.