2 (10 oz.) pkg. frozen spinach
1 pkg. Knorr leek soup mix
2 c. sour cream
1 1/2 c. mayonnaise
1 can (8 oz.) water chestnuts, chopped
1 round loaf San Luis sour dough
1 long loaf San Luis sour dough

Thaw and drain spinach on paper towels. Stir soup mix, sour cream, mayonnaise and water chestnuts together until well blended. Add spinach and chestnuts. Chill at least 2 hours. Stir before serving. Cut top of round loaf and hollow out the inside of the loaf. Tear apart the long loaf for extra pieces to dip. Serve with dip inside loaf.

Serves a small party. Can do ahead and refrigerate.