Spinach Dip - cooking recipe

Ingredients

2 (10 oz. each) pkg. frozen chopped spinach, thawed and drained
1 (8 oz.) can water chestnuts, drained and finely chopped
1 c. sour cream
1 c. plain yogurt
1 c. finely chopped green onions (with tops)
1 tsp. salt
1/2 tsp. dry mustard
1 clove garlic, crushed
1/4 tsp. pepper

Preparation

Mix all ingredients.
Cover and refrigerate 1 hour.
Serve in hollowed out round rye or sourdough bread loaf.
Serve with crackers or raw vegetables, if desired.