Spinach Spread - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen chopped spinach, thawed
1 c. mayonnaise
1 (8 oz.) carton sour cream
1 (1 5/8 oz.) pkg. dry vegetable soup mix
1 (8 1/2 oz.) can water chestnuts, finely chopped
1 small onion, finely chopped

Preparation

Squeeze all water from spinach.
Combine with other ingredients and refrigerate for at least 2 hours.
Better if made a day ahead.
Serve with rye bread.
This spread works well as a dip in a hollowed out bread round or as a stuffing for raw mushroom caps.