Julie brought this dip to our church's open house. It is delicious!! I was able to take some home with me over Christmas break and everyone was asking for the recipe. So I thought I'd ask Julie if I could post it on my blog and she said, "Yes!" So here it is!!
1 cup mayo
1/2 pkg frozen chopped spinach, thawed and squeezed
1 cup water chestnuts, chopped
2 cups sour cream
1 packet Knorr Dried Vegetable Soup
Mix together. Refrigerate for 24 hours before serving. Serve with Hawaiian Bread Bowl (from Hy-Vee).