1 cup good quality mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round pumpernickle or rye bread
In a medium bowl, mix together the first 5 ingredients. Cover and chill in the refrigerator 6 hours, or overnight.
Remove top and interior of the bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping. Serve with assorted vegetables.