This is another delicious recipe served at Magnolia Hall by our events manager, Peggy Hawkins. We have used it prior to rehearsal parties, Christmas gatherings, and numerous other functions.
2 (10-ounce) packages frozen spinach, thawed and well drained
1 (8-ounce) package sour cream
1 cup mayonnaise
1 (8-ounce) can water chestnuts, chopped
1 onion, finely chopped
Drain the spinach until dry. In a medium-size mixing bowl mix the spinach, sour cream, mayonnaise, water chestnuts, and onion. Place the mixture in the refrigerator and chill overnight. Serve cold with crackers.
YIELD: 15 TO 20 SERVINGS