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Submitted by: Jennifer Kann from Dayton, OH
Originally shared on the web 02/28/2013

1 c. mayonnaise
2 c. sour cream
1.8-oz. pkg. leek soup mix
4-oz. can water chestnuts, drained and chopped
10-oz. pkg. frozen chopped spinach, thawed and drained
1 round loaf pumpernickel bread

Combine mayonnaise, sour cream, soup mix, water chestnuts and spinach; mix well. Chill overnight. Slice off top of loaf; gently tear out center, reserving bread for dipping. Spoon dip into center of loaf. Serve chilled, surrounded with reserved bread pieces for dipping. Serves 8.