A bag of sliced fresh spinach or 2 boxes (10 oz. each) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) sour cream
1 to 2 cups mayonnaise
1 package Knorr® Vegetable recipe mix — or your own seasonings (i.e., garlic, Italian seasoning, salt and pepper)
1 can (8 oz.) water chestnuts, drained and chopped
1 small onion, chopped
Round loaf of sourdough or pumpernickel bread
Vegetables for dipping (i.e., carrots, celery sticks, green peppers) and/or torn chunks of bread (1-2 loaves of sourdough, pumpernickel French or Italian bread)
Mix all ingredients and chill, ideally for two hours or at least while you prepare the bread, vegetables or chips (pita or your favorite type).
Cut a circular hole in the top of the round loaf of bread. Scoop out the bread to create a bowl. Tear the scooped out bread into chunks, along with the one or two extra loaves bread.
Place the bread bowl on a platter or charger. Arrange bread chunks around it. Put the leftover chunks in a plastic storage bag for later.
You can also simply put the dip in a bowl surrounded by veggies or chips of your choice.