Hi Kevin :-) You can make and refrigerate the dip the night before. Also, prepare the bread. After it is cool, wrap tightly. Transport the bread and dip separately to work. Refrigerate the dip. At serving time, transfer the dip to the bread bowl. Surround with chunks of bread and vegetables for dipping.

Spinach Vegetable Dip

The bowl:
Use a large round loaf of break either black pumpernickel. I have also used specialty breads such as sour dough onion, pesto, olive or even sun dried tomato.

Olive Oil (about 4 tablespoons)

The Dip:
2 cups sour cream
1/2 cup mayonnaise
1 package (10 oz.) frozen chopped spinach,
thawed and drained
1 can (6 oz.) water chestnuts, minced fine
3 tbsp. finely chopped parsley or cilentro
2 green onions. finely chopped
1 package Knorr dry vegetable soup mix or Lipton’s could also work

Preheat oven to 250 F.

Slice top off bread to and hollow out the inside and tear into bite-size pieces for dipping.

Brush hollowed out bread shell with olive oil.

Bake on a cookie sheet until crusty and lightly golden inside.

Remove and keep at room temperature until needed.

Combine remaining ingredients to make the dip.

Refrigerate at least an hour to allow flavors to mingle.

When ready to serve, set out bread pieces and raw vegetables.

Fill hollowed bread with dip.