Source: Kwanz

A creamy spinach dip served with a variety of vegetables.

Servings

1 cup Cream Cheese, light, classic , at room temperature
0.5 cup light mayonnaise
0.5 cup Sour Cream, light
10 oz Spinach, chopped, frozen , defrosted & drained
2 scallions , chopped
0.5 Soup, leek, dehydrated, packet
8 oz canned water chestnuts , drained & chopped
0.25 tsp hot pepper sauce
1 acorn squash , large (about 1-1/2 lbs)
0.5 cup Carrots, fresh, strips/slices
0.5 cup fresh broccoli florets
4 oz fresh cauliflower florets

1 In a medium bowl, mix the cream cheese, mayonnaise, and sour cream together with a wooden spoon until smooth.
2 In a sieve, press the defrosted spinach with your hands to remove as much moisture as possible.
3 Add the spinach, scallions, dried leek soup, water chestnuts, and hot pepper sauce to the cream cheese mixture, and combine well.
4 Cover and refrigerate for at least 1 hour or up to 2 days.
5 Cut the acorn squash in half vertically. Using a large spoon, scoop out the seeds and enough flesh to create a large cavity in each half.
6 Place the squash halves side by side in a large basket. Fill them with the dip, surround with fresh vegetables, and serve.

Makes about 2-1/2 cups Dip or 20 (2 Tbsp) Servings.