Remove the frozen chopped spinach from the packaging and place it in a sieve or a clean kitchen towel. Allow the spinach to thaw completely, which typically takes about 1 hour at room temperature. Once thawed, squeeze it firmly to remove any excess water.

In a large mixing bowl, combine the drained spinach with light mayonnaise, light sour cream, and chopped onion or celery. Add the veggie soup mix and the finely chopped water chestnuts. Mix well and refrigerate for at least 2 hours.

Take the whole loaf of bread and place it on a cutting board. Using a serrated knife, carefully cut the top off on three sides, leaving one side connected to create a lid in a coffin shape.

Hollow out the center of the bread, leaving about 1/2 inch of bread around the edges for structure.

Attach the crunchy bread stick to the front of the bread coffin using toothpicks to create a handle for the lid.

Fill the hollowed-out bread bowl with the chilled spinach dip. Use a spoon to evenly distribute the dip into the cavity.

Use wooden skewers as props to hold the lid open slightly. Serve with an assortment of pretzel crisps, tortilla chips, or fresh vegetable sticks.