In a medium bowl, combine spinach, sour cream, mayonnaise, water chesnuts, soup mix, and green onion. Refrigerate for about one hour before serving.
Meanwhile, scoop out the center of the sourdough loaf. Slice the top of the loaf off. Cut around the edge of the loaf, and remove the center of the bread. Cut the top of the loaf and scooped out part of the bread into chunks.
Add dip to the well in the bread. Serve the dip with bread chunks and crackers.
Notes
Be sure to squeeze out excess moisture from the spinach before adding it to the dip.
Enhance the flavor by adding ingredients like roasted red peppers, garlic, or artichoke hearts.
Refrigerate the dip for at least an hour to allow the flavors to meld and thicken.
Get creative with dippers, such as cucumber slices, carrot sticks, pita wedges, or toasted baguette slices.