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 scallionsgreen onions, chopped [discard top 1/3 of green ends]; save a few for garnish
1medium loaf sourdough boule
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. 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!
* To thaw spinach, I just let it sit at room temperature for about 30 minutes and I'm good to go. You can also place it in the fridge or even microwave it to thaw it out.
Use this cashew sour cream. I make a double batch and save the leftover cashew sour cream for chili or quesadillas!
I have a relative with a cashew allergy so it always makes me a little nervous when I post recipes like this where you would never guess cashews could be lurking in there! They're such a versatile ingredient, but that means they can really hide in a lot of things. So if there's any doubt, maybe make a little "contains cashews" sign for your spinach dip. Nut allergies can be scary and serious, yo!I used this recipe from Culinay Hill and this recipe from Spend with Pennies as my starting points for this spinach dip recipe.