Spinach Dip

by Kathy Morwood

1 (8 oz.) pkg. cream cheese
1 c. sour cream
1 pkg. ranch dressing powder
1 pkg. frozen choppes spinach, thawed and well drained
1 can water chestnuts, drained, chopped
1/2 c. chopped red peppers

Mix cream cheese, sour cream, and salad dressing mix in medium bowl until well blended. Stir in remaining ingredients; cover. Refridgerate several hours or until chilled. Serve with assorted cut-up vegetables.