# Components:
→ Dip
01 - 1 package (10 oz) frozen chopped spinach, thawed and well-drained
02 - 1 cup mayonnaise
03 - 1 cup sour cream
04 - 1 can (8 oz) water chestnuts, drained and finely chopped
05 - 1 packet (1 oz) dry vegetable soup mix (e.g., Knorr)
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 loaf sourdough or country bread
11 - 1 baguette or additional bread for dipping
12 - Assorted raw vegetables (carrots, celery, bell peppers), sliced for dipping
# Directions:
01 - In a large mixing bowl, combine mayonnaise, sour cream, dry vegetable soup mix, garlic powder, black pepper, and salt; mix thoroughly.
02 - Squeeze excess moisture from thawed spinach and add it to the bowl, stirring to combine evenly.
03 - Fold in chopped water chestnuts and sliced green onions until well distributed.
04 - Cover and refrigerate the dip for at least two hours to develop flavors.
05 - Slice off the top of the bread loaf and hollow out the center, maintaining a 1-inch thick shell; cut removed bread and extra baguette into bite-sized cubes.
06 - Spoon the chilled dip into the prepared bread bowl and arrange bread cubes and vegetable slices around it for dipping.
