Popeye Dip

This is my friend Marianna's twist on a simple, easy to fix appetizer.  She sautés the red onion and it gives this dip a wonderful flavor.  Thanks for the tip, Marianna.

Ingredients:

• 1 box chopped spinach, frozen
• 1 can water chestnuts, sliced 
• 1 red onion, finely chopped
• ¼ C (½ stick) butter
• ½ C. mayonnaise
• 1 C. (8oz.) sour cream
• 1 envelope Knorr or Lipton vegetable soup mix

Directions:

1. Cook spinach as directed on box and drain.
2. Squeeze the excess water out of the spinach and dry with paper towels.
3. Sauté onions in butter over medium-low heat until soft, about 10 minutes.
4. Chop the water chestnuts into small pieces.
5. Add each of the ingredients to a medium bowl and mix well.
6. Refrigerate for several hours before serving.
7. Serve with tortilla chips.

Tips and Tricks:

• I like the Restaurant style Tostitos tortilla chips with this dip.
• I use an egg slicer to chop the water chestnuts into thinner slices.
• I use light sour cream.