1 ½ cup sour cream
1 pkg. vegetable soup mix
10 oz. pkg. frozen chopped spinach, thawed
8 oz. can water chestnuts, drained, and finely chopped
1 cup salad dressing
3 green onions, finely chopped

Squeeze spinach until dry.  In medium bowl, stir together spinach, sour cream, salad dressing, soup mix, water chestnuts and green onions.  Cover.  Refrigerate 2 hours.  Serve with pumpernickel bread or crackers.  Makes 3 cups.