This Recipe Came From an Estate Sale from The Steep Estate in Elmo, Texas in 1989.
- 1 envelope vegetable soup mix
- 8 ounces sour cream
- 1 cup mayonnaise
- 10 ounces frozen spinach, thawed and squeezed dry
- 8 ounce can water chestnuts, drained and chopped
- In a medium bowl, combine all ingredients
- Chill for at least 2 hours.
- Serve with crackers, corn chips or tortilla chips.