Spinach-Leek Dip with Crudites

Swirled with green spinach, you can personalize this recipe with your choice of herbs.

(United States)

Makes about 60 1 (8ounce) package cream cheese, at room temperature 1/2 cup mayonnaise 1/2 cup sour cream 1 (10 ounce) package frozen chopped spinach, defrosted anddrained 2 scallions, chopped 1/2 package dried leek soup 1 (8 oounce) can water chestnuts, drained and chopped 1/4 teaspoon hot pepper sauce 1 large acorn squash Assorted fresh vegetables for dipping

Directions:

In a medium bowl, cream the cream cheese, mayonnaise, and sour cream together with a wooden spoon until smooth.  In a sieve; press the defrosted spinach with your hands to remove as much moisture as possible.  Add the spinach, scallions, dried leek soup, water chestnuts, and hot pepper sauce to the cream cheese mixture and combine well.  Cover, and refrigerater for at least 1 hour or u to 2 says.

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.  Place the squash halves side by side in a large basket.  Fill them with the dip, surround with fresh vegetables, and serve.