2 (10 oz.) pkgs. frozen chopped spinach, drained
2 (3 oz.) pkgs. cream cheese with chives, softened
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
2 eggs
Cooked carrots (optional)

Preheat oven to 350 degrees. Grease a 4 1/2 cup ring mold; set aside. Combine all ingredients in blender container or food processor. Cover and blend until well mixed, stopping blender occasionally and scraping down sides of container. Pour into ring mold; place in large baking pan and place on oven rack. Fill pan with 1 to 2 inches of hot water. Bake for about 50 minutes or until knife inserted in center comes out clean. Let stand for 5 minutes. Invert onto serving plate; fill open center with cooked carrots. Serve immediately. Makes 6 servings, about 190 calories each, without carrots.