1 lb cream cheese 1 1/4 c sour cream 3 1/2 oz spinach 4 oz water chestnuts 1/4 c onions 1/4 ts garlic oil 1/4 ts salt 2 ds pepper sauce
Instructions
At medium speed, blend cream cheese and sour cream thoroughly. Add remaining ingredients and blend. Refrigerate 2-3 hours. To serve, place mixture in casserole and heat through. Serve with crusty French or Italian bread. Serves 6-10