How to Make a Spinach Dip with Water Chestnuts

 

A delicious dip that you can dress up for get togethers. 

Ingredients

• 1 1/2 cups sour cream 
• 1/2 cup mayonnaise 
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon fine-grain sea salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 10-ounce bag frozen spinach, thawed and liquid squeezed out*
• 1 4-ounce can water chestnuts, drained and chopped
• 1 bunch scallions (green onions, chopped [discard top 1/3 of green ends]; save a few for garnish)
• 1 medium loaf sourdough boule, optional 
• 1/2 sourdough baguette (sliced), optional 

Instructions

• To a medium bowl, add the sour cream, mayonnaise, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well to combine.
• Squeeze the liquid out of the spinach and add to the bowl along with the water chestnuts and scallions. Mix well to combine. Taste and add additional salt and pepper if desired.
• To allow the flavors to develop, place dip in a lidded container and refrigerate for at least one hour, or up to 24 hours.
• When ready to serve, prepare the sourdough bowl, if using. Use a serrated knife to slice off the top of the sourdough round, leaving enough of the bread to make a "bowl." Use your hands to pull out the soft center of the bread, leaving the crusty outside. Arrange on a platter along with sourdough baguette slices. Scoop dip into the sourdough "bowl" and use the reserved scallions for garnish. Serve!