# List of ingredients:
→ Bread
01 - 1 large round sourdough loaf (about 1 lb)
→ Dip Base
02 - 10 oz frozen chopped spinach, thawed and well-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 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
# How to make it:
01 - Preheat the oven to 350°F (175°C).
02 - Cut a circle from the top of the sourdough loaf and scoop out the inside to form a hollow bread bowl. Cut removed bread into bite-sized cubes for dipping.
03 - In a large bowl, mix the thawed and well-drained spinach, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, green onions, diced water chestnuts (if using), minced garlic, salt, pepper, and dried dill until evenly incorporated.
04 - Spoon the spinach mixture into the hollowed bread bowl, filling it completely.
05 - Place the filled bread bowl on a baking sheet and bake for 15 minutes until warmed through and cheese has melted.
06 - Arrange bread cubes and assorted raw vegetables around the bread bowl. Serve immediately.
