Your ordinary spinach dip is usually kind of bland. This recipe gives a little kick. Once I tried it I never went back to my other recipe, you will be sure to get raves on this. You can tone it down a little but I don't recommend it.

Ingredients

4 serv.

frozen chopped spinach2 packages
thawed and squeezed dry
instant bouillon granules↗1 tablespoon
lemon juice↗1 tablespoon
(I used the reconstituted type)
mayonnaise↗1⁄2 cup
sour cream↗1⁄4 cup
dried dill weed↗1⁄2 teaspoon
finely diced onion1⁄4 cup
Tabasco sauce↗1⁄4 teaspoon
(hot sauce)
white pepper1 1⁄4 teaspoons
water chestnuts1 can
drained and chopped fine

Step-by-step instructions

1
Thaw and drain spinach.
2
Squeeze as dry as possible, set aside.
3
In a small bowl, combine beef bouillon granules and lemon juice to dissolve granules, set aside, in medium bowl combine mayonnaise, sour cream, dill weed, onion, Tabasco, white pepper, and water chestnuts.
4
Stir in lemon and bouillon mixture.
5
Stir in spinach and mix well.
6
Pour into non-metal container and refrigerate until ready to use.

Source: food.com

Original recipe ↗

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