# Components:
→ 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 (60 g), optional
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 bread bowl or additional loaf
# Directions:
01 - Preheat the oven to 350°F (175°C).
02 - Cut a circular lid from the top of the sourdough loaf. Hollow out the interior to form a bowl, reserving the removed bread in bite-sized cubes for dipping.
03 - In a mixing bowl, thoroughly blend drained spinach, sour cream, mayonnaise, shredded mozzarella, Parmesan, green onions, water chestnuts (if using), minced garlic, salt, black pepper, and dried dill.
04 - Spoon the spinach mixture evenly into the hollowed bread bowl.
05 - Place the filled bread bowl on a baking sheet and bake for 15 minutes until the dip is heated through and cheese has melted.
06 - Arrange bread cubes and raw vegetable assortments around the baked bread bowl and serve immediately.
