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Traditional spinach artichoke dip is not a healthy starter. A typical order has about 1,600 calories, 100 grams of fat, and 2,500 milligrams of sodium. The trouble is the cream base, which is loaded with saturated fat.

If your dip is commercially prepared, it might work because those dips have stabliizers in them to prevent this. I've seen frozen artichoke-spinach dip at Trader Joe's. But if your dip is homemade, don't freeze it. Frozen mayo separates.

To maximize the shelf life of raw spinach, refrigerate in a plastic bag; do not wash until ready to use. Properly stored, raw spinach will usually keep well for about 5 to 7 days in the refrigerator.

In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, un drained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight. Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

Corn chips or tortilla chips, and veggies. Hawaiian bread is also good with it, as well as the other things the pp's have listed.