# What you need:
→ Bread
01 - 1 large round sourdough loaf (approximately 1 lb)
→ Dip Base
02 - 10 oz frozen chopped spinach, thawed and well-drained
03 - 1 cup sour cream
04 - 1 cup mayonnaise
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/4 cup chopped green onions
08 - 1/2 cup diced water chestnuts (optional)
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 (carrots, celery, bell peppers)
14 - Extra bread cubes from bread bowl or additional loaf
# Steps to follow:
01 - Set oven temperature to 350°F (175°C).
02 - Cut a circle from the top of the sourdough loaf and hollow out the inside to form a bowl. Reserve the removed bread by cutting it into bite-sized cubes for dipping.
03 - In a large mixing bowl, mix thawed spinach, sour cream, mayonnaise, mozzarella, Parmesan, green onions, water chestnuts if using, garlic, salt, pepper, and dried dill until fully incorporated.
04 - Spoon the prepared dip mixture into the hollowed bread bowl 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 has melted.
06 - Arrange bread cubes and assorted raw vegetables around the bread bowl and serve immediately.
