SPINACH DIP

(originally from BARBARA GALLAGHER)


8 oz. sour cream

1 cup mayonnaise

1/2 tsp. celery salt (optional)

1/2 tsp dill weed

1/4 tsp. onion salt (I use onion powder)

1/4 cup chopped green onions

8 oz. can water chestnuts, drained and finely chopped

10 oz. pkg frozen chopped spinach (drained and thawed, not cooked)

Mix all of the above together, I use nonfat sour cream and mayonnaise. Can be served in a hollowed out round loaf of bread. Save remaining pieces of bread and serve with dip. For larger quantity, recipe can be doubled. It's delicious!

LYNN KIRSCH