Ingredients:

  • 8 oz cream cheese, softened
  • 1 cup full-fat sour cream
  • 0.5 cup mayonnaise
  • 1 tsp garlic powder
  • 1 tbsp dried onion flakes
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 10 oz frozen chopped spinach, thawed
  • 8 oz canned water chestnuts, drained and finely chopped
  • 3 large scallions, finely sliced
  • 0.25 cup freshly grated Parmesan cheese
  • 1 lb sourdough boule

Instructions:

  1. Thaw and drain the 10 oz frozen chopped spinach.
  2. Squeeze the spinach inside a kitchen towel until it's a dry, dense ball of fiber.
  3. Whisk the 8 oz cream cheese, 1 cup sour cream, and 0.5 cup mayonnaise until velvety and smooth.
  4. Fold in the 1 tsp garlic powder, 1 tbsp dried onion flakes, 0.25 tsp salt, and 0.25 tsp black pepper.
  5. Add the dry spinach, 8 oz chopped water chestnuts, and sliced scallions to the bowl.
  6. Stir gently until the green flecks are evenly distributed.
  7. Cover and refrigerate for 4 hours to let the flavors marry and the onions soften.
  8. Slice the top off the 1 lb sourdough boule and hollow out the center. Keep the bread chunks for dipping.
  9. Spoon the chilled dip into the bread cavity until it reaches the brim.
  10. Garnish with the 0.25 cup Parmesan cheese and an extra sprinkle of scallions.