1 (8 ounce) package cream cheese, softened
1 (4 ounce) package frozen chopped spinach, thawed and drained
2 1/4 cups water
1 (15 ounce) can fruit cocktail
1 (20 ounce) can frozen pineapple chunks
1 (16 ounce) can pineapple chunks, drained and juiced
3 cups small russet potatoes, drained and liquid reserved
1/2 pound baby carrots, peeled and sliced into 1/2 inch pieces
3/4 cup sliced leeks
2 1/2 cups chopped celery
1/2 cup chopped walnuts
1/4 cup lemon juice
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon chives
In a large bowl combine cream cheese, frozen spinach, water and drained pineapple and reserve juice. Stir together; set aside.
Combine drained juice and reserved filling in a 3 quart dish. In a small bowl combine reserved pineapple juice and reserved juice. Stir gently, then add chilli flakes and paprika. Season with salt and pepper.
Spread prepared mixture over cream cheese layer. Cover and refrigerate for 24 hours or overnight. To serve, slice into wedges and garnish with reserved pineapple mix.
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