1 (10 oz.) box frozen spinach, cooked, drained and patted dry
1 c. sour cream
1 c. Hellmann's mayonnaise
1 box Knorr's Vegetable Soup Mix
1 can water chestnuts, chopped (optional)

Mix sour cream, mayonnaise and soup. Add spinach and water chestnuts. Let set for 2 hours or overnight for full flavor. Serve with crackers or hollowed out loaf of round bread (rye or Hawaiian) and stuff with dip. Use leftover bread pieces to serve with dip. Then tear from round bread for additional bread pieces. Makes about 1 quart.