Spinach Dip in bread

10 oz. pkg frozen chopped spinach
8 oz. cream cheese
1 C. grated cheddar cheese
1 T. finely chopped fresh dill weed
1 C. mayo
1 C. sour cream
1/4 C. chopped green onion
1- 10 oz. can water chestnuts, chopped and drained
1 large loaf (french, Italian round, pumpernickle, sourdough, paizano (sp?!)) bread

Thaw spinach; drain, squeeze dry and chop finely. Cream cheeses together. Stir in the spinach and remaining ingredients. Cut a thick slice from the top of the bread loaf. Scoop out inside, leaving 1/2" shell. Cut or break scooped part into small pieces & reserve. Fill hollow portion with dip.
Serve with reserved bread pieces. (I also buy a few baguettes from the bakery (ask them to slice it for you) and serve that with it too)
You can also break lid apart and dip those!

DELICIOUS!!