# Components:
→ Dip
01 - 10-ounce package frozen chopped spinach, thawed and thoroughly drained
02 - 1 cup mayonnaise
03 - 1 cup sour cream
04 - 8-ounce can water chestnuts, drained and finely chopped
05 - 1-ounce packet dry vegetable soup mix
06 - 2 green onions, thinly sliced
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon salt, optional
→ Bread Bowl & Dippers
10 - 1 large round loaf sourdough or country bread
11 - 1 baguette or additional bread for dipping
12 - Assorted raw vegetables (carrots, celery, bell peppers), sliced for dipping
# Method:
01 - In a large bowl, combine mayonnaise, sour cream, dry vegetable soup mix, garlic powder, black pepper, and salt until smooth.
02 - Squeeze excess moisture from thawed spinach and add it to the mixture.
03 - Fold in chopped water chestnuts and sliced green onions until evenly distributed.
04 - Cover and refrigerate the mixture for a minimum of two hours to develop flavors.
05 - Slice off the top of the bread loaf and carefully hollow out the center, maintaining a one-inch thick shell. Cut the removed bread and baguette into bite-sized cubes.
06 - Spoon the chilled spinach mixture into the hollowed bread bowl, place on a serving platter, and surround with bread cubes and prepared vegetables.
