Homemade Spinach Dip
2 10-ounce packages frozen, chopped spinach, thawed and drained
1 8-ounce can water chestnuts, drained and chopped
2 cups dairy sour cream
1/4 cup finely chopped green onions
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 clove garlic, crushed
Mix all ingredients.
Cover and refrigerate 1 hour.
Serve with raw vegetables or rye or rice crackers.
Yields 3 1/2 cups dip
Source: Ebony magazine, May 1997