Green Spinach Dip in a Bread Bowl
Ingredients
- 1 round sourdough or boule loaf about 1 pound
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 16 ounces sour cream
- 1 cup mayonnaise
- 1 packet 1 ounce dry vegetable soup mix
- 4 green onions finely chopped
- 1 cup water chestnuts drained and chopped
Instructions
- Slice the top off the bread loaf and hollow out the inside, leaving a wall about 3/4 inch thick all around.
- Cube the scooped-out bread and the top piece into bite-sized pieces for dipping, and set aside.
- Squeeze the thawed spinach firmly in a clean towel until no more liquid comes out, this keeps the dip from going watery.
- Stir the sour cream, mayonnaise and soup mix together in a large bowl until smooth.
- Fold in the spinach, green onions and water chestnuts until evenly distributed.
- Spoon the dip into the hollowed loaf, cover, and chill for at least 1 hour so the flavors settle.
- Set the filled loaf on a serving plate or board surrounded by the cubed bread just before serving.
Good to Know
Make the dip filling up to 2 days ahead and keep it in a sealed container, hollow the loaf and fill it the day you serve so the bread does not go soggy.