# Components:
→ Bread
01 - 1 large round sourdough loaf (approximately 1 lb)
→ Dip Base
02 - 10 oz frozen chopped spinach, thawed and thoroughly 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 such as carrots, celery, and bell peppers
14 - Extra bread cubes from bread bowl or additional loaf
# Method:
01 - Preheat the oven to 350°F (175°C).
02 - Cut a circular lid from the top of the sourdough loaf and hollow out the interior to form a bowl. Cut the removed bread into bite-sized cubes for dipping.
03 - In a large bowl, thoroughly mix the drained spinach, sour cream, mayonnaise, mozzarella, Parmesan, green onions, water chestnuts, garlic, salt, pepper, and dill weed until evenly incorporated.
04 - Spoon the spinach mixture into the hollowed bread bowl, spreading evenly.
05 - Place the filled bread bowl on a baking sheet and bake for 15 minutes until the dip is heated through and the cheese is melted.
06 - Arrange the bread cubes and assorted vegetables around the bread bowl for dipping and serve immediately.
