Drunken Spinach Dip

½ small can water chestnuts

½ package frozen spinach, defrosted

¼ small onion

½ teaspoon cornstarch

½ cup dry wine, divided

1 egg yolk

½ teaspoon vinegar

½ cup mayonnaise

½ teaspoon garum

½ 16-ounce sour cream

½ tablespoon olive oil

½ package dry vegetable soup mix

½ tablespoon total lovage, cumin, coriander, and mint

Pepper to taste

1. Drain thawed chestnuts and frozen spinach well. Chop chestnuts, onion, and spinach in a food processor.
2. Dissolve cornstarch in 2 tablespoons wine; put aside. Beat egg yolk with vinegar, mayonnaise, garum, sour cream, oil, soup mix, and remaining wine. Add spinach mixture, herbs, and pepper and mix well; cook for 10 minutes over low heat. As soon as dip begins to bubble, add the prepared starchy wine; mix well.
3. Hollow out center of round loaf of french bread. Cut loaf of french brad into 1-inch cubes. Spoon dip into center of round loaf just before serving with bread cubes.