Donohoe Spinach Dip

3 packages chopped spinach

2 cups sour cream

2 cups mayonnaise

2 pkg Knorr dried vegetable soup mix

1 8oz can water chestnuts

2 round Shepard bread loaves

Thaw and drain spinach.  Take fist size balls of spinach and squeeze all the water out.  Chop the water chestnuts.  Mix all ingredients.  Refrigerate for three hours.  Hollow bread and fill with dip.  Use left over bread for dipping.