Thaw 10 oz of frozen spinach. (Leave at room temperature for a few hours or put on defrost in the microwave for about 5 minutes).
Put the frozen spinach in a colander and press it allowing all the excess liquid to drain off of it.
Dice 8 oz of water chestnuts into small pieces.
Mix 1 cup mayo, 1 1/2 cup sour cream, and 1 envelope of soup mix in a large bowl.
Add the water chestnuts and thawed drained spinach.
Stir everything together until well combined.
Refrigerate until ready to serve. (It tastes best if it sits for a few hours in the fridge before serving)
Serve with chips, pretzels, crackers or in a pumpernickel bread bowl.
Notes
If you don't want to use dry soup mix, use this instead:
1/2 tsp salt
1/2 tsp garlic powder
1 tsp dried parsley
1 tbsp dehydrated onions
1 tsp soy sauce or tamari
How to turn this into spinach artichoke dip...Mix in a jar of marinated artichokes that you have chopped into small pieces. Serve hot or cold. To serve hot, put in a baking dish, top with vegan mozzarella cheese, and bake at 350°F (177°C) for 25 minutes until bubbly.