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.
In medium bowl, combine spinach, sour cream, mayonnaise, recipe mix, and green onions.
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; stir to mix well.
Cover; chill. Makes 3 cups.
To make Swiss Spinach Dip, add 1 1/2 cups shredded Swiss cheese.
Bundle spinach in a clean dishtowel and squeeze very tightly to remove all excess moisture.
In a food processor, blend together all ingredients except spinach until very smooth, about 90 seconds.
Pulse in spinach until just combined.
Taste and adjust seasoning, if necessary.
Serve with tortilla chips.
Note: You can omit the sour cream and increase mayonnaise to 1 cup.
Mix together mayonnaise, sour cream, leek, water chestnuts, salt, pepper, and chopped spinach in a bowl. Chill in the refrigerator 6 hours or overnight.
Remove top and interior of whole wheat bread to make a bowl. Fill with spinach mixture. Tear removed bread chunks into pieces for dipping.
In medium bowl, stir spinach, sour cream, mayonnaise, soup mix, water chestnuts, and green onions.
Mix until well blended. Cover and chill for 2 hours to blend flavors.
Stir well before serving.
Serve with your favorite crackers.
nother use.) Fill bread with spinach dip just before serving; cover with
Squeeze the thawed spinach in your hands until most of the water is out.
Mix all ingredients in a medium size bowl.
Refridgerate a couple of hours or over night.
Serve in a bread bowl with bread, crackers, carrot sticks.
Mix all ingredients together.
I add the spinach last because it gives the cream cheese longer to soften, making it easier to stir.
Cover and chill in the refrigerator until ready to serve.
In small saucepan, melt butter over med. heat.
Stir in sauce blend.
Gradually stir in milk.
Cook stirring constantly until sauce comes to a boil.
Reduce heat and simmer, stirring constantly, 1 min. or till thickened.
Add spinach, pimientos, cheese and dill. Heat stirring frequently till cheese is melted and sauce is well blended.
Remove from heat and stir in sour cream till smooth.
Serve in bowl or in a hollowed out round bread bowl.
Makes 3 cups.
Mix sour cream, Ranch Dressing mix, onion soup mix, water chestnuts, cream cheese, and chopped spinach in a bowl.
Chill for 6 hours or overnight. Remove the top from the bread and make a bowl. Cut the carved-out bread top into bite-sized cubes for dining. Serve in bread bowl.
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
Squeeze the water out of the thawed spinach with your hands.
Mix all ingredients in a medium size bowl and refrigerate a couple of hours or over night.
Serve in a bread bowl with bread, or crackers or carrot sticks.
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.
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; squeeze all water out.
Mix the rest of the ingredients together, all except the bread.
Refrigerate overnight.
When ready to serve, hollow bread out and save inside pieces.
Pour spinach dip in hollow.
Take inside pieces of bread and break up in chunks and lay around bread loaf to dip in spinach dip.
Enjoy!
For the dip: Drain spinach and press out as much
Combine the sour cream and mayonnaise.
Boil the spinach until separated.
Then when finished, strain until no water is left. Put drained spinach in same bowl as the sour cream and mayonnaise. Chop the chestnuts and put them in the same bowl.
Add the package of leek onion soup mix.
Now mix with wire whisk.
Now set in refrigerator with foil over the top.
Hollow out the round loaf of bread.
Cut the long loaf of bread into bite-size pieces.
Put spinach dip in the hollowed out round loaf when ready to serve.