2 (10 oz.) pkgs. frozen chopped spinach, thawed and drained
6 oz. cream cheese
1 tsp. fresh chopped chives or 1/2 tsp. dried chives
2 eggs
1 (10 oz.) can mushroom soup
Cooked carrots (optional)

Preheat oven to 350 degrees; grease 4 1/2 cup mold. Combine all ingredients in blender until well mixed. Place mixture in mold; place mold in large baking pan and put 1-2 inches of water in pan; bake for 50 minutes or until knife comes out clean. Let stand for 5 minutes; invert on serving plate. Fill center with cooked carrots. Serve immediately.