Spinach Dip - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 (16 oz.) container sour cream
3/4 c. mayonnaise
2 tsp. Dijon style mustard
2 envelopes (1 box) McCormick Collection Spring Vegetable recipe lend
1 (8 oz.) can sliced water chestnuts, chopped
3 green onions
hollowed bread rounds

Preparation

Combine spinach, sour cream, mayonnaise and mustard in large bowl.
Stir in envelopes of Spring Vegetable recipe blend, water chestnuts and green onions.
Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread rounds. Arrange bread cubes, crackers or fresh vegetable pieces around bread for dipping.