Creamy Spinach Dip

2 cans cannellini beans, rinsed and drained
¼ cup water
1 package 8- 10 ounces frozen chopped spinach, thawed well and drained
½ cup salsa
½ cup water chestnuts, sliced or chopped
3 Tbls. lemon juice
1 Tbls. all-purpose seasoning (Mrs. Dash, spike, vegit etc…)
¼ tsp. garlic powder
tobasco (optional)

Mash the beans and water together using a potato masher. Alternatively, process them in a food processor or blender until smooth. Stir in remaining ingredients and serve with crackers, chips and/or veggies. Store in refrigerator for 1 week.

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