A round or oblong loaf of dark rye, caraway rye or sourdough bread makes a tasty bowl for this dip.
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2 cups shredded Cheddar cheese
1 1/2 cups sour cream
1/2 cup mayonnaise
1 (10-ounce) package frozen chopped spinach, thawed, well-drained
1 (8-oune) can water chestnuts, drained, chopped
1 tablespoon dried onion soup mix
1 (1-pound) round unsliced loaf rye or sourdough bread
Combine all ingredients except bread in bowl; mix well.
Cut out center of bread, leaving sides and bottom about 1-inch thick. Fill bread bowl with dip; refrigerate at least 30 minutes. Cut remaining bread into small pieces to serve with dip.
Spinach dip can be made a day ahead. Keep refrigerated.