ream cheese is softened and easy to stir.
Stir in
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.
Blend the mix and tofu in a blender or food processor.
Add enough soy milk to make it the right consistency.
Depending on whether it will be a dip or a dressing will make a difference in how much milk you want to add.
Chill and enjoy!
Layer dip on small tray or platter, starting with bean dip and ending with cheese on top.
On a plate, spread bean dip in a 7-inch circle.
In even layers, top with chiles, then avocado dip, then olives.
Sprinkle on eggs, then cheese.
Invert a large bowl over all and chill until ready to serve.
Top with tomato before serving.
Serve with tortilla chips or sliced zucchini and carrots.
In a hurry?
This delicious dip can be put together with very little preparation.
Spread bean dip onto a big platter or shallow dish.
Spread guacamole next.
Mix sour cream, mayo and taco seasoning and add the next layer.
Top with tomatoes and cheeses and sprinkle olives for garnish.
Serve with tortilla chips and extra salsa, if desired.
Rinse shrimp and drain well. Mash 1/2 of the shrimp with a fork. Mix with French onion dip. Fold in the rest of whole shrimp. Chill.
Brown hamburger meat and sausage. Drain. Mix with cheese and cheese dip. Heat on low until cheese melts. Eat with tortilla chips.
In serving dish, layer the following ingredients in order: bean dip, guacamole, sour cream, tomatoes, olives, cheese and green onion and chill.
Serve with Fritos corn chips scoops.
In serving dish, layer the ingredients in the following order: bean dip, guacamole, sour cream, chopped tomatoes, chopped black olives, shredded Cheddar cheese and chopped green onion.
Chill and serve with corn chips (Fritos Scoops are good).
Slightly warm Marzettis' Apple Dip in the microwave according to directions on container (1-2 minutes on high) Transfer dip to serving bowl.
Stir in the Kahula and pecans.
Core and slice the apples.
To avoid darkening, presoak in the Fresh Fruit Protector (according to package directions) or use lemon water.
Arrange on platter and serve!
ENJOY!
Layer a 9 x 13-inch pan with bean dip.
Mix together mayo, sour cream and taco seasoning and layer on top of bean dip. Layer remaining ingredients in the order given.
Serve with taco chips. Serves 6 to 8 people as appetizer.
On 12 to 14-inch serving platter, spread refried beans in thin layer.
Carefully spread avocado dip over beans.
Mix sour cream and taco seasoning together; spread over avocado dip.
Top with remaining ingredients; cover and refrigerate.
Serve with corn or tortilla chips.
Makes 12 to 15 servings.
For the dip: Drain spinach and press out
otato flesh with spinach artichoke dip in a bowl; spoon back
Thaw spinach and squeeze out the excess water.
Combine spinach, sour cream and party dip mix.
Stir in green onions and water chestnuts.
Chill for 1 hour.
In a bundt pan, spray with Pam, then layer olives, cheddar cheese, onion, tomatoes.
Mix together mayo, cream cheese, and taco sauce.
This is your next layer.
Then mix avocados and lemon juice, spread on next (easy to spread with fork).
Then your last layer of bean dip, also spread with fork.
Cover with foil and refrigerate 8 hrs.
Sit bottom on pan in hot water for a few minutes then dump into platter.
In a large, shallow 9 x 13-inch pan or dish, layer ingredients in order listed.
Place tortilla chips around the edges of tray or pan.
Fast and easy dip for a gathering.
Stir garlic powder and Tabasco in dip.
Spoon 1/4 of dip over each tortilla, spreading to edges.
Sprinkle 1/4 cup of chicken on each tortilla.
Roll up.
Place seam side down in flat dish; cover with plastic wrap.
Refrigerate 2 hours.
Cut each roll into 6 (1-inch) pieces.
Serve with picante sauce.
Makes 24 appetizers.
Cream shrimp and cream cheese together.
Add onion and mayonnaise.
Add milk slowly until right texture for dip.