Spinach Dip

Spinach Dip

1 cup chopped cooked spinach (1 10 oz. frozen pkg.)
1 cup sour cream
1 cup mayonnaise
6 green onions, chopped
1 8-ounce can water chestnuts, finely chopped
2 cloves garlic, minced
1/2 cup chopped parsley
2 tablespoons lemon juice
2 teaspoons pepper
Salt to taste


Squeeze the spinach dry and pat it down with paper towels.


In a medium bowl stir together all ingredients until well combined.


Cover and refrigerate for at least 2 hours.


Serve chilled with sour dough bread and raw vegetable dippers like turnip slices and red pepper strips. Or serve in a scooped-out sour dough bread bowl, if desired, and save the scooped-out bread for dippers.


Makes about 3 cups.