INGREDIENTS
Servings: 6
Mayonnaise
1 cup
Sour cream
1 (16 oz.) container
Dry leek soup mix 
1 (1.8) package
Water chestnuts
1 (4 oz.) can, drained, chopped
Frozen chopped spinach
½ (10 oz.) package, thawed, drained
Round sourdough bread
1 (1 lb.) loaf
Six-Ingredient Spinach Dip
Prep:
15 m
Cook:
0 m
Ready in:
15 m
DIRECTIONS
  1. Combine all the ingredients except the bread in a medium-sized bowl and keep in a fridge for 6 hours or overnight.
  2. Remove the top and the inner part of sourdough bread and fill it with the dip.
  3. Use the removed bread pieces for dipping.
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