Spinach Burst Dip

• 2 12 cups frozen spinach
• 1 cup fat free sour cream
• 1 cup light mayonnaise
• 1 (8 ounce) can water chestnuts
• 12 cup green onion
• 12 cup red bell pepper
• 2 garlic cloves
• 3 teaspoons dried red pepper flakes
• 1 teaspoon lemon juice
• 1 (1 1/2 ounce) packageknorr spinach soup mix

1. Defrost spinach and drain.
2. Mince Garlic and roast untill golden and caramelly.
3. Dice up water chesnuts (chunky).
4. Dice up red bell pepper (chunky).
5. Add all remaining ingredients.
6. Chill for at least 4 hours (I chill overnight to set the spices, or it will taste a lot different).
7. Serve in a bread bowl or half of a gutted red bell pepper.

frozen spinach, sour cream, light mayonnaise, water chestnuts, green onion, red bell pepper, garlic, red pepper, lemon juice, packageknorr spinach soup mix

Taken from www.food.com/recipe/spinach-burst-dip-364024 (may not work)