# Components:
→ Dip
01 - 1 package frozen chopped spinach (10 oz), thawed and well-drained
02 - 1 cup mayonnaise (240 g)
03 - 1 cup sour cream (240 g)
04 - 1 can water chestnuts (8 oz), drained and finely chopped
05 - 1 packet dry vegetable soup mix (1 oz)
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
# Directions:
01 - In a large bowl, mix mayonnaise, sour cream, dry vegetable soup mix, garlic powder, black pepper, and salt until homogeneous.
02 - Squeeze to remove all excess moisture from the thawed spinach, then fold the spinach into the mixture.
03 - Stir in finely chopped water chestnuts and sliced green onions until evenly distributed.
04 - Cover and refrigerate the dip for a minimum of two hours to blend and develop flavors.
05 - Slice the top off the round bread loaf and hollow out the center, leaving a one-inch thick shell. Cut the removed bread and extra baguette into bite-sized cubes for dipping.
06 - Spoon the chilled spinach dip into the prepared bread bowl. Arrange the bread cubes and assorted vegetables on a platter around the bowl for dipping.
