Spinach Dip

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Recipe by South Your Mouth

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Spinach Dip

1 10-oz. box of frozen chopped spinach, thawed

1 8-oz. can sliced water chestnuts

1 pint sour cream

1 packet ranch dressing mix (not dip)

1/4 teaspoon garlic powder

1/8 teaspoon salt

Thoroughly drain spinach. I usually have to wring it out with my hands to get all the water out of it. Add spinach to a medium bowl; set aside.

Dice water chestnuts and add to spinach.

Combine sour cream, ranch mix, garlic and salt in a small bowl and mix well. Add sour cream mixture to spinach and water chestnuts then stir until thoroughly combined. Cover and refrigerate at least 2 hours. Serve with crackers.