Credit: @thebigjc
Ingredients
16 ounces vegan sour cream
1 cup vegan mayonnaise
1 large or 2 small envelopes (about 2 ounces) vegan vegetable dry soup mix
1 small can (4 ounces) water chestnuts, finely chopped
2-3 green onions, chopped
1 1/2 cups chopped spinach (if frozen, make sure its well pressed)
1 clove, finely chopped garlic, optional
1 round loaf pumpernickel bread
small wedges pumpernickel (reserved from loaf), for dipping
small wedges sourdough bread, for dipping
Preparation
1. Whisk the sour cream and vegan mayo.
2. Add soup mix and veggies, mixing well.
3. Depending on the size of the loaf of vegan bread, cut out an area to the top leaving a bowl shape. Hollow out the inside carefully (you'll need the insides for wedges), leaving 1/4 to 1/2" bread inside.
4. Fill the bread bowl with the dip, replace the top lid portion of the bread, store in a large container with a lid or wrap in clear wrap, and refrigerate for 2 hours before serving on your best platter, surrounded by alternating wedges of pumpernickel and sourdough bread for dipping.