# Components:
→ Dip
01 - 10 oz frozen chopped spinach, thawed and drained
02 - 1 cup mayonnaise
03 - 1 cup sour cream
04 - 8 oz canned water chestnuts, drained and finely chopped
05 - 1 oz dry vegetable soup mix
06 - 2 green onions, finely 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 sourdough or country bread loaf
11 - 1 baguette or additional bread for dipping
12 - Assorted raw vegetables, sliced (carrots, celery, bell peppers)
# Directions:
01 - In a large bowl, mix mayonnaise, sour cream, dry vegetable soup mix, garlic powder, black pepper, and optional salt until well incorporated.
02 - Squeeze out all excess moisture from the thawed spinach, then add it to the bowl.
03 - Stir in chopped water chestnuts and green onions until evenly distributed.
04 - Cover and refrigerate for a minimum of 2 hours to allow the flavors to meld.
05 - Cut the top off the round bread loaf and hollow out the center, leaving a 1-inch thick shell. Cube the removed bread and slice the baguette into bite-sized pieces for dipping.
06 - Spoon the chilled spinach mixture into the hollowed bread bowl. Arrange the bread cubes and assorted vegetables on a platter around the bowl.
