Spinach Dip - cooking recipe

Ingredients

1 box frozen chopped spinach
1 pkg. leek soup mix
1 (16 oz.) carton sour cream
1/2 c. mayo
1 small can water chestnuts, chopped
1 round pumpernickel bread

Preparation

Mix leek soup mix, sour cream, mayo, spinach and water chestnuts.
Chill for at least 2 hours or overnight.
Tear out middle of pumpernickel bread.
Put pieces on tray around loaf. Fill bread with dip.
Serve.