1Thaw frozen spinach and let drain well, squeeze out excess moisture.
In a bowl combine the spinach, water chestnuts, celery, mayonnaise, soup mix, green onions, salt, and pepper. Mix in bacon. If desired, reserve 1/2 tablespoon of the bacon and use to garnish top of dip prior to serving.
Place in a covered container and refrigerate for at least 2-4 hours before serving. This dip can be prepared a day ahead of serving.