1 pkg. (10 oz.) frozen chopped spinach, thawed
1 1/2 c. dairy sour cream
1 c. mayonnaise
1 pkg. Knorr vegetable soup mix
1 can (8 oz.) water chestnuts, finely chopped
3 green onions, finely chopped

Squeeze spinach until dry. In medium bowl stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover and refrigerate 2 hours.

If desired, serve with pumpernickel bread or crackers. Makes 3 cups.

I like to hollow out center of pumpernickel bread and fill with dip and use bread to dip.