Bunco Party Spinach Dip

• 1 (10 oz.) pkg. frozen, chopped spinach
• 1 envelope vegetable recipe soup mix
• 16 oz. sour cream
• 1/2 c. mayonnaise (do not substitute with salad dressing)
• 1/2 tsp. lemon juice
• 1 Tbsp. Tabasco sauce
• 1 Tbsp. Lea & Perrins Sauce
• 1 (8 oz.) can water chestnuts, drained and chopped (optional)
• 1/2 c. grated Parmesan cheese

1. Thaw and squeeze dry the spinach.
2. Set aside.
3. In a medium bowl, blend vegetable recipe soup mix, sour cream, mayonnaise, 1/4 cup Parmesan cheese, lemon juice, Tabasco sauce and Lea & Perrins sauce.
4. Stir in spinach and water chestnuts.
5. Put mixture in serving bowl and top with remaining Parmesan cheese.
6. Chill for at least 3 hours.
7. Serve with tortilla chips, salsa and extra sour cream. Also good with crumbled Blue cheese sprinkled in mixture.

spinach, vegetable recipe soup mix, sour cream, mayonnaise, lemon juice, tabasco sauce, perrins sauce, water chestnuts, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227567 (may not work)