Bunco Party Spinach Dip - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen, chopped spinach
1 envelope vegetable recipe soup mix
16 oz. sour cream
1/2 c. mayonnaise (do not substitute with salad dressing)
1/2 tsp. lemon juice
1 Tbsp. Tabasco sauce
1 Tbsp. Lea & Perrins Sauce
1 (8 oz.) can water chestnuts, drained and chopped (optional)
1/2 c. grated Parmesan cheese

Preparation

Thaw and squeeze dry the spinach.
Set aside.
In a medium bowl, blend vegetable recipe soup mix, sour cream, mayonnaise, 1/4 cup Parmesan cheese, lemon juice, Tabasco sauce and Lea & Perrins sauce.
Stir in spinach and water chestnuts.
Put mixture in serving bowl and top with remaining Parmesan cheese.
Chill for at least 3 hours.
Serve with tortilla chips, salsa and extra sour cream. Also good with crumbled Blue cheese sprinkled in mixture.