Categories: Dips 
      Yield: 8 servings 
  
      1 pk Leek or vegetable soupmix           1 lg Garlic clove, minced 
      1 pk Chopped spinach, frozen             1 cn Water chestnuts, chopped 
      2 c  Sour cream                          1 lg Sour dough loaf, round 
      1 c  Mayonnaise                      
  
  Combine all ingredients, except bread, together. Carefully scoop out a 
  large hollow through the top of the sourdough and fill with the dip 
  mixture. Cover loaf with aluminum foil and refrigerate at least 2 hours. 
  Cube the bread taken from the centre of the loaf and serve with the dip.