A delicious dip that you can dress up for get togethers.
1 1/2cupssour cream
1/2teaspoonfine-grain sea salt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
110-ounce bag frozen spinach, thawed and liquid squeezed out*
14-ounce can water chestnuts, drained and chopped
1bunch scallions(green onions, chopped [discard top 1/3 of green ends]; save a few for garnish)
1medium loaf sourdough boule, optional
1/2sourdough baguette(sliced), optional
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!