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.