• Spinach Prep: Thaw the frozen spinach. Once thawed, wring out the water with paper towels. I like to thaw the frozen spinach in the refrigerator overnight.
• Assembly: In a large mixing bowl, combine the mayonnaise, sour cream, Knorr vegetable mix, diced water chestnuts, and chopped green onions. Mix until everything is well combined. Then add the spinach and mix again until combined. Refrigerate for at least 2 hours before serving. Overnight is best.
• Serve: Remove spinach dip from the refrigerator and place it in the serving bowl you plan to use. I like to place the bowl in the center of a serving platter and surround it with veggies, crackers, sliced bread, and chips. To serve in a bread bowl, begin by preparing a sourdough bread round. Slice off the top and hollow out the inside, tearing the bread into bite-sized pieces. Spoon spinach dip into the bread bowl. Place the bread bowl on a serving platter and arrange the torn bread pieces around it.
• Make Ahead: Let flavors develop for up to 24 hours. Mix thoroughly again before placing in a serving bowl. Wait to fill a bread bowl until right before serving.
• Storage: This dip will stay fresh in the fridge for about 4 days when stored in an airtight glass container. The bread bowl should be eaten within a day; otherwise, it will become soggy if stored in the fridge for too long
• Freezing: Do not freeze this dip, as it contains a high amount of sour cream, which can alter its texture when frozen.

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