# What you'll need:
→ Bread
01 - 1 large round sourdough loaf (about 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 clove garlic, 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)
# Method:
01 - Preheat oven to 350°F (175°C). Cut a circle from the top of the sourdough loaf and hollow out the inside to form a bowl. Reserve removed bread and cut into bite-sized cubes.
02 - Combine the thawed spinach, sour cream, mayonnaise, mozzarella, Parmesan, green onions, optional water chestnuts, garlic, salt, black pepper, and dill weed in a large bowl. Stir until evenly blended.
03 - Spoon the spinach dip mixture into the hollowed bread bowl, filling it completely.
04 - Place the filled bread bowl on a baking sheet and bake for 15 minutes until warmed through and cheese is melted.
05 - Arrange bread cubes and raw vegetables around the bread bowl for dipping and serve immediately.
