Use 10 ounces of frozen chopped spinach; thaw overnight in the fridge and squeeze out moisture for best results., Water chestnuts add a satisfying crunch but are optional., Serving in a bread bowl adds fun and flavor; a sturdy loaf like sourdough is recommended., Allow at least 2 hours resting time in fridge for flavors to develop; overnight is ideal., Make ahead up to 1-2 days; store in an airtight container and fill bread bowl just before serving., Serve with bread chunks, baguette slices, crackers, and fresh veggies like carrots, celery, and bell peppers., To warm, bake dip in bread bowl at 375°F for 15-20 minutes wrapped in foil., Leftovers keep well for up to 3 days refrigerated, best stored separately from bread bowl to prevent sogginess., Optional variations include adding minced garlic, chopped artichoke hearts, using Greek yogurt instead of sour cream for a lighter dip, or substituting water chestnuts with chopped celery.