1 (10 oz.) frozen spinach (thawed), squeezed and chopped
1 (8 oz.) pkg. cream cheese
1 env. Lipton dry onion soup mix
1 (16 oz.) dairy sour cream
1 cup mayonnaise (Hellman's or Best Foods)
1 (4 oz.) can sliced water chestnuts, drained and chopped
1/2 cup finely shredded sharp cheddar cheese (preferably white), divided

Mix all ingredients with 1/4 cup shredded cheese and place in glass baking dish. Sprinkle remaining 1/4 cup shredded cheese over top to melt. Mixture can be refrigerated until ready to bake.

Heat in oven at 350°F until warm and cheese melts on top. Refrigerate leftovers and reheat in microwave.

Note: I put all of my ingredients in a Crock-Pot and turn on HIGH for about an hour before serving.

Best eaten with chunks of toasted French Bread or crackers.

Submitted by: Wendy D.