The Soup Diva

• 5 oz fresh baby spinach
• 4 carrots (or 1/2 cup matchstick carrots)
• 1 regular can diced water chestnuts
• 1 cup sour cream (or 1/2 cup + 1/2 cup cottage cheese)
• 1/2 cup mayonnaise
• 1 small tub cream cheese
• 2 large garlic cloves, minced
• 1 tsp Worcestershire sauce
• Salt and black pepper to taste
• Dash of red pepper flakes (optional)

Chop spinach and carrots (and water chestnuts if desired) to desired consistency. Wrap in paper towel and squeeze dry. Mix all ingredients in large bowl until well blended; transfer to serving bowl(s) with lids and refrigerate for at least 2 hours (preferably overnight). Serve with your choice of chips or bread slices.