1 round loaf rye bread
2 c. mayonnaise, or 1 c. mayonnaise & 1 c. sour cream
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1/2 c. chopped green onion
1 can water chestnuts, finely chopped & drained
1/2 c. chopped parsley
1 tsp. salt, optional
1/2 tsp. pepper
1 pkg. Lipton country vegetable soup, beat to crush

Mix ingredients together. Stir until well blended. Let set for at least 1 hour. Cut top off bread. Scoop out the bread and cut into chunks. Pour the dip inside the hollow loaf and use the cubed bread as dippers.