8 oz. sour cream
1/2 tsp. mayonnaise
1/2 tsp. celery salt
1/2 tsp. dill weed
1/4 c. chopped green onions
1/4 tsp. onion salt
3 c. frozen cut leaf spinach, thawed and well drained
8 oz. can water chestnuts, drained and finely chopped
3 tbsp. chopped red bell pepper, if desired

In medium bowl, combine sour cream, mayonnaise and seasonings. Stir in onions, spinach, water chestnuts and red pepper. Cover, refrigerate to blend flavors. Serve with crisp vegetable dippers, assorted crackers or bread. Makes 3 1/2 cups.