2 (10 oz.) pkg. frozen chopped spinach, thawed
1 c. mayonnaise
1 c. sour cream
3 tbsp. instant minced onion
1 1/2 tbsp. lemon juice
1 tbsp. dill weed
1 tsp. salt
1/2 tsp. parsley flakes
1/4 tsp. leaf thyme, crumbled

Drain thawed spinach; squeeze out excess moisture and cut up finely with kitchen shears or sharp knife. Combine spinach and remaining ingredients. Cover and refrigerate 24 hours. Serve with fresh vegetables. Makes about 3 cups.