1 (10 oz.) pkg. spinach, frozen drained
1 small can water chestnuts, diced
1 pint sour cream
1/2 c. scallion, chopped
1 c. mayonnaise
1/2 c. parsley, chopped
3/4 pkg. leek soup
1 tsp. dry Italian dressing
3 tsp. dried dill weed

Combine all ingredients in a food processor fitted with a steel blade; blend until smooth. Chill for at least 1 hour.

Makes 3 1/2 c.