2 (10 oz.) pkgs. frozen chopped spinach
1 can water chestnuts
1 c. tofu
1/2 c. mayonnaise
1/2 pt. sour cream
1 pkg. Knorr's leek soup mix
1 loaf French sour dough bread (round, unsliced)

Drain water chestnuts and chop in food processor. Thaw and drain spinach and add to food processor, among with tofu, mayonnaise, sour cream and soup mix. Process until well blended. Hollow out bread and fill with the dip. Tear or cube the extra bread to use for dippers.