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Recipe from Cindy Pitochelli of Nev.
Ingredients:
- 1 16oz. tub cream cheese
- 1 8oz. package sharp cheddar cheese
- 1/2 cup Bacon Ranch Dressing
- 1 large carrot, shredded
- 1 bunch green onions, chopped
- 1 small leek, chopped
- 1 small can water chestnuts, drained & chopped
- 1 small package chopped frozen spinach, thawed & drained
Directions:
Mix all ingredients together & refrigate 4 hours or overnight. Serve in a bread bowl with crackers or veggies.
