- 1 pckg of frozen spinach (cut if possible) thawed and drained
- 1 C mayo
- 1 can - 8 oz water chestnuts, chopped finely
- 1 1/2 C sour cream
- 1 pckg vegetable soup by Knorr
- 3 green oinions chopped finely
Squeeze and drain spinach until dry. Stir in sour cream, mayo, soup mix, water chestnuts, and oinions. Mix until well blended. Cover and refrigerate for 2 hours before serving. Serve with Sheppards bread by cutting out the center of the bread, putting the dip in the middle and using the bread to dunk in the dip!