1 (10 ounce) package frozen chopped spinach, thawed
1 (1.4 ounce) package dry vegetable soup mix
1 (8 ounce) can water chestnuts, drained, chopped
3 scallions, chopped
1 1/2 cup mayonnaise
1 cup sour cream
1 tablespoon shredded carrots

Squeeze spinach until excessive moisture is removed. Put into bowl, add remaining ingredients and mix well. Cover and refrigerate 2 hours or overnight.

Stir before serving.

Makes about 4 cups.

NOTE: Dip is better if refrigerated overnight.