Ingredients

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

Directions

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

  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.

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