SPINACH DIP

Let’s watch the Heat vs. Celtics basketball game and have some delicious dip.

1 (10 oz.) package of frozen spinach, thawed, squeezed dry, and chopped, 2 (8 oz.) cans water chestnuts, drained and roughly chopped, 1 1/2 cups sour cream, 2 T. mayonnaise, 1 cup grilled marinated artichokes hearts, hopped, 1 (1.8 oz.) package dry vegetable soup mix, 3 green onions, chopped, 1/8 tsp, cayenne, 2 carrots, peeled and grated, 1 sourdough round.

Add all the ingredients except the bread into a bowl and mix well.  Refrigerate for at least 1 hour before serving.  Cut the bread in half and scoop out the bread.  Preheat the oven to 450 degrees.  Cut the bread into bite-size pieces.  Put the bread on a buttered cookie sheet, and toss the bread and toast.  When ready to serve, put the spinach mixture into the hollowed out bread.  Put the toasted bread abound the bread for dipping.