This is a cold dip.
1 cup mayo
16 ounces low fat sour cream
1 package Knorr vegetable soup mix
10 ounces frozen spinach, thawed and squeezed dry.
1 can chopped water chestnuts or 1 can artichoke heart pieces, chopped
1/4 cup feta cheese (optional)
Combine all ingredients in a mixing bowl and refrigerate for at least two hours for the flavors to combine.
Serve with vegetable crudite, or this dip can be used to fill a bread bowl and dip bread cubes into it.