Cold Spinach Dip

Cold Spinach Dip:

1 cup (8oz) sour cream
1 cup (8oz) softened creme cheese
1 packet (1 ounce) ranch salad dressing mix
1 package (10 ounces) frozen chopped spinach, thawed and well drained (use a paper towel to help squeeze out water, or line a strainer with a paper towel and let the spinach sit in the strainer for 30 minutes or so)
1/4 cup finely chopped chives (long thin green onion)
1/3 cup finely chopped carrots
1/3 cup finely chopped water chestnuts (you can find these in the canned vegetable aisle)
1 tsp kosher salt
1 tsp pepper

Mix all of the ingredients together in a large bowl. Put in the refridgerator to chill until you are ready to serve.

Serve in a bowl on a platter (of fresh vegetables or pita chips) or in a round loaf of bread (1 pound; cut of the top and take out the insides to fill with the dip and then put the cover back on and open when ready to serve).

Serve with fresh vegetables such as yellow or green zucchini, cucumbers, or carrots (try to use vegetables that you can cut into long strips; makes for a pretty platter when you put the bowl in the center and the strips of vegetables sticking out from the sides).