Spinach Dip - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen chopped spinach, thawed (uncooked)
1 (8 oz.) container sour cream
1 c. mayonnaise
1 (15 1/2 oz.) pkg. vegetable soup mix
1 (8 to 8 1/2 oz.) can water chestnuts, drained and chopped finely
1 small onion, chopped finely
1 red cabbage
assorted crackers, chips or fresh veggies for dipping

Preparation

Squeeze and discard all moisture from spinach.
Combine all ingredients, except cabbage.
Refrigerate for 2 hours.
To serve, hollow out a hole in the top of cabbage to house the dip.
May be necessary to cut off a portion of the bottom to make it sit upright.
Place dip inside; surround with crackers, chips or vegetables.
Serves 8.