# 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
04 - 1 cup mayonnaise
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/4 cup chopped green onions
08 - 1/2 cup diced water chestnuts (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)
# Method:
01 - Heat the oven to 350°F (175°C).
02 - Cut a circle from the top of the sourdough loaf and hollow out the interior to form a bowl. Reserve the removed bread, cutting it into bite-sized cubes.
03 - In a large bowl, mix the thawed spinach, sour cream, mayonnaise, mozzarella, Parmesan, green onions, water chestnuts if using, minced garlic, salt, pepper, and dill until thoroughly blended.
04 - Spoon the spinach dip mixture into the hollowed sourdough loaf.
05 - Place the filled bread bowl on a baking sheet and bake for 15 minutes until warmed through and cheese is melted.
06 - Arrange bread cubes and assorted raw vegetables around the bread bowl and serve immediately.
