Spinach and Chestnut Dip
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 package dried leek soup mix
1 cup mayonnaise
1 cup sour cream
1 8 oz. can water chestnuts, chopped
1 dash worcestershire sauce

Preparation:

In a medium bowl, mix dried leek soup mix, mayonnaise, sour cream, water chestnuts, spinach and worcestershire.

For best results in flavor, chill overnight.

Serve it in sour dough bread bowls, scooped-out dough, and save the bread for dippers.

Makes about 3 cups.