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Spinach and Smoked Salmon Dip

The secret of a spinach dip such as this is to squeeze all the water out of the spinach, which is easily done by twisting it in the corner of a tea towel.

Having squeezed it as dry as you can, chop it with a sharp knife. It will be beautifully textured.

The other secret is the smoked salmon. You should only ever use the best you can get, which is why I recommend Sockeye from SeaBear.com.

1 10 ounce pkg. frozen chopped spinach, thawed & drained
1 pkg. dry gourmet vegetable soup mix
2 cups sour cream
1 cup mayonnaise
1 8 oz. can water chestnuts, chopped
2 cups flaked SeaBear Smoke Sockeye Salmon

Combine all the ingredients except the salmon; cover and chill 8 hours. Mix in the salmon and serve with crackers

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