Source: The following recipe from Kwanzaa ~ An African-American Celebration of Culture and Cooking, ©1991 by Eric V. Copage was contributed by Marilyn Helton.

A chunky dip, swirled with emerald green spinach that you can personalize with your choice of herbs.

Servings

8 oz low fat cream cheese , room temperature
0.5 cup light mayonnaise
0.5 cup Sour Cream, light
1 cup frozen chopped spinach , 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 (about 1-1/2 lbs)
2 cup fresh broccoli florets (assorted vegetables for dipping)

1 In a medium bowl, cream 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.
7 Makes about 2 1/2 cups Dip or 20 (2 Tbsp) Servings.

From Marilyn: Many cooks have a version of this chunky dip, swirled with emerald-green spinach, and you can personalize this one with your choice of herbs. Try 1/4 cup of chopped fresh dill, basil or tarragon.