Spinach Dip.

Always enjoyed at party’s. I usually double it!

Directions:

• Defrost spinach and squeeze out as much moisture as possible. I squeeze the spinach several times.

• Drain the water chestnuts and chop into tiny pieces.

• In a medium bowl combine all ingredients. Make sure that the spinach is mixed in well, it has the tendency to stick together.

• Chill in refrigerator for at least 2 hours.

• Cut one loaf of bread into large bits size pieces for dipping. Use the other loaf as a bowl for serving.

Ingredients:

• 1 package Knorr’s Vegetable soup dry mix

• 1-1.5 cup sour cream

• 1 cup Hellman’s mayonnaise

• 1 (10 oz.) package frozen spinach, thawed and squeezed dry

• 1 (8 oz.) can water chestnuts

• 2 round loaves pumpernickel bread from bakery