Spinach Dip - cooking recipe

Ingredients

2 c. (16 oz.) nonfat sour cream
1/2 c. fat-free mayonnaise
1 pkg. dry onion or leek soup mix
1 pkg. frozen spinach, thawed and drained on paper towels
1 small can water chestnuts, drained and chopped

Preparation

Mix together first 3 ingredients.
Stir in spinach and water chestnuts; mix thoroughly.
Cover and chill at least two hours. Serve fat-free crackers or raw vegetables.
You may get a round loaf of bakery bread and cut out the top as you would a pumpkin. Remove enough bread to make room for the dip.
Cut the removed bread into large cubes and serve with the fat-free crackers.
Makes 12 generous servings of 1/3 cup each.
One serving equals 1/4 V and 45 optional cal.