A flavorful spinach dip for an afterschool snack or double the
recipe to feed a crowd.
1 cup mayonnaise
1 (16 oz) container sour cream
1 (1.8 oz) package dry leek soup mix
1 (4 oz) can water chestnuts, drained and chopped
1/2 (10 oz) package frozen chopped spinach, thawed & drained (or 1 cup fresh spinach)
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
For serving, you have several options: pita chips, slice a French baguette or remove top and interior of sourdough bread round. Fill with the dip and tear removed bread chunks into pieces for dipping.