SPINACH DIP

1 pkg. chopped, frozen spinach (well drained)

1 can water chestnuts (finely chopped)

1 small container sour cream

1 medium onion (white, finely chopped)

3/4 c. mayonnaise

Salt and pepper to taste

1 pkg. onion soup mix

Cook spinach and drain well on paper towels until dry.  Mix ingredients.  Put in refrigerator to cool for about 2 hours.  Serve with crackers or with Hawaiian bread.

Polly Austein