Spinach Dip

1 pint (2 cups) mayonnaise
2 (10 oz.) boxes frozen chopped spinach, cooked and drained
1/2 cup chopped fresh parsley
1/3 cup green onions, chopped
1/2 cup finely chopped water chestnuts (optional)
Salt and pepper to taste.
Unsliced loaf of bakery bread

Combine all ingredients and refrigerate 24 hours.  Serve in a hollowed out loaf of rye, pumpernickel, or zebra bread on a platter surrounded by cubes of the bread removed from the loaf.

A good recipe from sometimes “Legal Biddy” Jean Hendry.  Jean always orders a loaf of bread from the bakery for this dip.  It’s so good, we've even torn the loaf apart when the dip was mostly gone and devoured it too.