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1
Follow directions to unfreeze the frozen spinach and make sure its squeezed dry.
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2
In a saute pan, place the butter and olive oil on medium heat.
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3
Add the onions and cook for a bit until slightly soft.
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4
Add the garlic and cook a bit more, then add the drained frozen spinach as well as the fresh spinach (if using).
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5
Mix and cook for about 5 minutes or so, then mix in the dry vegetable mix.
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6
Stir and cook for another 2-3 minutes.
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7
Remove from heat and place in a bowl to cool down.
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8
When spinach mixture is cooled, mix in the rest of the ingredients (mayo, sour cream, mustard and the cheeses).
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9
Stir until everything is incorporated.
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10
At this point, you can store it in the refrigerator for up to 2 days before using.
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11
If you are preparing it the same day, then turn the oven to 350 degrees.
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12
Take the bread and form a bowl by cutting the top off and scooping/hollowing out the inside, reserving the scooped out bread and setting it aside.
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13
Spread a bit of butter inside and then scoop the spinach mixture inside, spreading in and around the bread bowl.
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14
Spread a bit of Parmesan cheese on top.
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15
Cover the bread bowl in aluminum foil, place in a baking sheet pan and into the oven it goes for about 20 minutes.
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16
At about the 15-minute mark, uncover and cook for another 5 minutes until the cheese is melted.
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17
Take it out of the oven, and let sit for about 5-10 minutes.
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18
Turn your oven to broil (medium setting).
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19
During this time, take the scooped pieces of bread and break them up into bite-sized pieces.
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20
The same for the additional bread break it up into rustic pieces with your hands.
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21
Spread on a baking sheet, drizzle with a bit of olive oil and place into the oven to toast up, about 2 minutes or so.
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22
You need to keep an eye on it so your broiler does not burn the bread.
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23
Take it out and arrange the bread bowl dip in a serving plater, with the toasted pieces of bread around it.
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24
Served and bask in the praises.
