Heat a 12-inch nonstick skillet over medium heat. Add chard straight from package and cook, stirring frequently, for 2-3 minutes, until wilted but still bright green. Chard should wilt without added water, but if it begins to stick, add 1 tablespoon of water to the pan. Transfer wilted chard to a cutting board. When cool enough to handle, mass it together and chop it very finely.
While chard is cooling, in bowl of electric mixer, mix sour cream and cream cheese until well blended. Mix in dry mix, garlic powder, Tabasco, Worcestershire and lemon juice. Stir in onions and water chestnuts (don’t use electric mixer on these or they will pulverize). Squeeze chard with hands to drain any excess water and add chard to bowl. Stir to mix well.
Transfer to an airtight container and refrigerate for 8 hours, or even better, overnight. This will allow the dried vegetables in the mix to hydrate and for the flavors in the dip to blend well. (If you make this dip and serve it immediately it will not achieve full flavor.)
Serve with carrot, celery, jicama and tortilla chips to dip.
For a fancier presentation, hollow out a round loaf of rye, pumpernickel or Hawaiian Sweet Bread and place the dip in the hollowed center. Use the plucked out bread as dippers. For an elegant buffet-style presentation, hollow out a purple cabbage and present the dip in the hollowed cavity of the cabbage.
For a gorgeous rainbow effect for a buffet table, serve as dippers cherry tomatoes (red), strips of bell pepper (orange and yellow), blanched florets of broccoli (green), blue corn tortilla chips (blue), and purple cabbage as the serving shell. For a white accent, add jicama and blanched cauliflower florets.
Other uses for this dip, should there be leftovers (we never have leftovers, but just in case you do), are as the binder instead of mayonnaise in an egg salad sandwich or chicken salad.