# What You’ll Need:
→ Bread
01 - 1 large round sourdough loaf (approximately 1 lb)
→ Dip Base
02 - 10 oz frozen chopped spinach, thawed and well-drained
03 - 1 cup sour cream (240 g)
04 - 1 cup mayonnaise (225 g)
05 - 1 cup shredded mozzarella cheese (120 g)
06 - 1/2 cup grated Parmesan cheese (60 g)
07 - 1/4 cup chopped green onions (30 g)
08 - 1/2 cup diced water chestnuts, optional (60 g)
09 - 1 small garlic clove, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon dried dill weed
→ For Serving
13 - Assorted raw vegetables (carrots, celery, bell peppers)
14 - Extra bread cubes from removed loaf
# Step-by-Step Guide:
01 - Set oven temperature to 350°F (175°C).
02 - Cut a circle from the top of the sourdough loaf and scoop out the interior to form a bowl. Reserve the removed bread and cut into bite-sized cubes for dipping.
03 - In a large mixing bowl, thoroughly blend the drained spinach, sour cream, mayonnaise, mozzarella, Parmesan, green onions, water chestnuts if using, minced garlic, salt, pepper, and dill weed.
04 - Spoon the spinach dip mixture evenly into the hollowed bread bowl.
05 - Place the filled bread bowl on a baking sheet and bake for 15 minutes until warmed through and cheese has melted.
06 - Arrange bread cubes and assorted raw vegetables around the bread bowl. Serve immediately.
