Whitefish Bay Spinach Dip

Yield: about 4 cups

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (1.4 ounce) package dry vegetable soup mix
• 1 (8 ounce) can water chestnuts, drained, chopped
• 3 scallions, chopped
• 1 1/2 cup mayonnaise
• 1 cup sour cream
• 1 tablespoon shredded carrots

Instructions

1. Squeeze spinach until excessive moisture is removed. Put into bowl, add remaining ingredients and mix well.
2. Cover and refrigerate for 2 hours or overnight.
3. Stir before serving.

Notes

Dip is better if refrigerated overnight.