Using scissors, cut 1/2 bag of spinach into medium-sized pieces. Add sour cream and mayonnaise. Chop 5-7 chestnuts into 4 pieces each and add to mixture. Add green onion, soup mix and mix all ingredients by hand. Refrigerate dip until ready to use. Hollow out bread using top of bread as a lid. You can use leftover bread to dip or use crackers. When ready to serve, pour mixture into bread and cover with bread lid.