Zesty Spinach Dip - cooking recipe

Ingredients

2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 tablespoon instant bouillon granules
1 tablespoon lemon juice (I used the reconstituted type)
1/2 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon dried dill weed
1/4 cup finely diced onion
1/4 teaspoon Tabasco sauce (hot sauce)
1 1/4 teaspoons white pepper
1 (8 ounce) can water chestnuts, drained and chopped fine

Preparation

Thaw and drain spinach.
Squeeze as dry as possible, set aside.
In a small bowl, combine beef bouillon granules and lemon juice to dissolve granules, set aside, in medium bowl combine mayonnaise, sour cream, dill weed, onion, Tabasco, white pepper, and water chestnuts.
Stir in lemon and bouillon mixture.
Stir in spinach and mix well.
Pour into non-metal container and refrigerate until ready to use.