Spinach Water chestnut dip

 1 bag (16 oz) frozen, chopped spinach, defrosted

1 can (8 oz) sliced water chestnuts, drained, chopped

1/4 C sour cream

2 cups of mixed shredded cheese, such as monterey jack, parmesan, etc.

4 oz cream cheese, cut up into small cubes

1/2 tsp each of garlic powder, onion powder, salt

chopped fresh garlic (optional)

Instructions: defrost spinach, shred a mixture of cheeses, chop up water chestnuts, and then mix in a bowl with spices. I have used "Everything But the Bagel" seasoning instead of the salt, onion, and garlic, and it works great! 

Spray non-stick cooking spray in a glass pyrex baking dish (9x13 works well). Put mixture in the dish, and dot all over with cream cheese. Bake at 350° for about 15 minutes (it works best if you cover it with tin foil), then remove and mix, then bake again for 15 minutes. I typically monitor this dip and adjust ingredients as needed. For example, if it seems too watery, then I will mix in some Italian bread crumbs. If it is too dry, add more cream cheese. I have also added chopped up artichoke hearts. This is a very flexible recipe!