Preheat and Prepare the Bread: Preheat your oven to 180°C (160°C fan). Place a large sheet of baking parchment on a baking tray. Using a serrated knife, slice off the top 1-2 inches of the bread loaf. Set the "lid" aside. Carefully hollow out the inside of the loaf, leaving a 1-inch thick border all around. Be gentle to avoid piercing the bottom or sides.

Create Bread Dippers: Tear the bread you removed from the centre into bite-sized chunks. Do the same with the bread "lid". Place these chunks in a large bowl.

Toast the Dippers: Drizzle the bread chunks with the olive oil, and sprinkle over the garlic powder, salt, and pepper. Toss well to coat everything evenly. Spread the bread pieces in a single layer on the prepared baking tray, around the hollowed-out bread bowl.

Mix the Dip: In a separate medium bowl, combine the softened cream cheese, soured cream, mayonnaise, mozzarella, Parmesan, chopped water chestnuts, spring onions, minced garlic, onion powder, and a pinch of nutmeg. I find that using an electric hand mixer for 30 seconds helps combine the cream cheese smoothly before stirring in the other ingredients.

Add the Spinach: Add the thoroughly squeezed spinach to the cheese mixture. Stir until everything is well combined. Season with a little more salt and pepper to your taste.

Fill and Bake: Spoon the spinach dip mixture into the hollowed-out bread bowl, filling it to the top. Place the filled bread bowl on the baking tray with the bread chunks surrounding it.

Bake Until Golden: Bake for 20-25 minutes, or until the dip is hot and bubbling and the bread chunks are golden brown and crisp. Check halfway through and give the bread chunks a toss to ensure they toast evenly.

Serve Immediately: Carefully remove the baking tray from the oven. Let the bread bowl stand for 5 minutes, as the dip will be extremely hot. Serve immediately with the toasted bread chunks for dipping.