Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
For the dip: Drain spinach and press out as much
rom one end of oval, for the mummy's head. Let
Mix all ingredients together and refrigerate for 2 hours. Hollow out round bread, saving excess bread for dipping.
Fill round bread with mixture.
Cut excess bread into cubes for dipping into spinach dip.
Combine all ingredients except bread to make the dip; refrigerate. Slice top of bread off and hollow out the inside, leaving about 1/4 inch thick shell.
Cut the excess bread into 1 inch cubes and surround the loaf with the bread pieces for dipping. For best results, mix the dip and refrigerate at least 8 hours before serving. Fill the bread bowl just before serving.
Cut top of bread off; cut out inside of bread to form bowl. Use top and inside to make wedges to spread dip on. You will probably need to double recipe for most loaves.
Combine all ingredients; stir to mix well.
Cover; chill. Makes 3 cups.
To make Swiss Spinach Dip, add 1 1/2 cups shredded Swiss cheese.
Heat cheese soup and cream cheese until soft; add bacon, spinach and all other seasonings.
Hollow out a loaf of round rye bread.
Put spinach dip (hot) into loaf for serving.
Cut the bread you hollowed out into pieces for dipping into dip.
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
Thaw frozen chopped spinach, squeeze the spinach to remove excess water.
Put spinach in bowl and add next 3 ingredients.
Mix well with fork.
Chill for 2 hours.
Cut top off the pumpernickel bread.
Remove bread from the middle and make a shell.
Cut up the bread that was removed from loaf and use it to dip into the spinach dip.
Mix mayo, sour cream, water chestnuts, soup mix and spinach together.
Hollow out the bread and use it as a serving dish for the dip.
Use pieces of bread for dippers.
Thaw spinach and squeeze out liquid.
Mix sour cream and mayonnaise.
Add soup mix to sour cream and mayonnaise.
Chop chestnuts and onions into small pieces.
Mix everything together in large bowl.
Salt and pepper to taste.
Chill.
Cut top off the French bread round; take out bread and cut into pieces.
Set aside.
Fill round with spinach dip; use pieces for dipping.
Thaw spinach and combine all ingredients in large bowl.
Cut middle of bread out making a bowl for the dip.
Transfer dip from large bowl to bread bowl, cutting excess bread into pieces for dipping.
Thaw spinach and squeeze dry.
Mix all ingredients together. Cover and refrigerate for several hours or overnight.
Serve with crackers or bread.
Hollow out or scoop out loaf of unsliced Hawaiian bread or pumpernickel bread.
Save the chunks of scooped out bread for dipping.
Serve the spinach dip in the hollowed out bread.
Thaw and squeeze water from spinach.
Add other ingredients and chill overnight.
Cut out the middle of Hawaiian bread loaf so that the loaf becomes an edible bowl for the dip.
Cut middle insert of bread into chunks.
Put spinach mixture inside of bread and serve, using the bread chunks for dipping.
Let spinach thaw.
Squeeze until dry.
Mix together other ingredients.
Slice long loaf of Italian bread and fill with spinach dip or take a purple cabbage and fill with spinach dip.
Mix all ingredients and let sit for 2 hours.
Prepare a well in middle of bread loaf (removed bread cut in cubes).
Place spinach dip in well.
Place cubes around bread.
Dip cubes into center when complete and tear bread from loaf.
Thaw and drain spinach. Set aside. Mix all other ingredients. Squeeze excess juice out of spinach with fork or spin dry. Add all items together. Refrigerate. Hollow out round rye (or pumpernickel) bread. Keep bread pieces to dip. Fill hollow with Spinach Dip when ready to serve.
Thaw spinach.
Press out all of the water.
Add remaining ingredients to spinach and mix well.
Refrigerate 2 hours before serving.
Cut the top center portion out of the Hawaiian bread. Core loaf out.
Spoon in the spinach dip before serving.
Serve the dip with the cored out bread or crackers and fresh bite-size vegetables.
Thaw spinach and squeeze dry.
Stir soup mix, sour cream and mayonnaise until blended.
Stir in spinach; add water chestnuts and green onions.
Cover and chill 2 hours.
Stir again before serving.
Cut out center of Hawaiian bread and pour spinach dip into center.
Tear bread that you took from loaf into pieces and use for dipping.