1 pkg. Knorr vegetable soup mix
1 (16 oz.) container sour cream
1 pkg. frozen spinach
1 small can water chestnuts (optional)
1 c. Hellmann's mayonnaise

Thaw spinach completely. Squeeze out all excess water. Mix vegetable soup, sour cream and mayonnaise together. Mix all ingredients very well together. Prepare ahead of time so that mixture is refrigerated for at least 2 to 3 hours. Serve with pumpernickel bread, crackers or chips. Keep refrigerated.