Source: Green Mill Brewing Company – St. Paul, Minnesota
2 cups mayonnaise
1-1/4 cups sour cream
1 pound frozen spinach, thawed, squeezed tightly to drain off all liquid, and chopped
1 teaspoon minced fresh garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1/4 teaspoon seasoning salt
1 (8 ounce) can water chestnuts, drained and chopped
1 (1.4 ounce) package Knorr vegetable soup mix
In large bowl, combine all ingredients and mix well. Refrigerate for at least 3 hours before using.
Serve with torn bread chunks or tortilla chips.
Makes 4 cups.