# Components:
→ Bread
01 - 1 large round sourdough loaf (approximately 1 lb)
→ Dip Base
02 - 10 oz frozen chopped spinach, thawed and drained
03 - 1 cup sour cream (8 fl oz)
04 - 1 cup mayonnaise (8 fl oz)
05 - 1 cup shredded mozzarella cheese (4 oz)
06 - 1/2 cup grated Parmesan cheese (2 oz)
07 - 1/4 cup chopped green onions (1 fl oz)
08 - 1/2 cup diced water chestnuts (2 oz), 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 - Set oven temperature to 350°F (175°C).
02 - Cut a circle from the top of the sourdough loaf and hollow out the interior to form a bread bowl. Reserve removed bread, cutting it into bite-sized cubes for dipping.
03 - In a large mixing bowl, thoroughly blend thawed and drained spinach, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, green onions, diced water chestnuts (if used), minced garlic, salt, 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, or until warmed through and cheese has melted.
06 - Arrange bread cubes and assorted raw vegetables around the bread bowl and serve immediately.
