Mix sour cream and dry dip.
Mix well.
Add remaining ingredients.
Stir well.
Refrigerate at least 4 hours before serving.
Serve with tortilla chips.
Combine cream cheese, sour cream, and dip mixes.
Spread on shells, sprinkle with cheese, roll up.
Cut into 1\"pieces.
Can be served with salsa.
ombine sour cream, avocado, and dry dip mix in a small bowl
Thaw and squeeze spinach.
Mix spinach, mayonnaise, sour cream, lemon juice, water chestnuts and both soup mixes together. Set aside.
Mix cream of mushroom soup with the gravy and dip mixes in a bowl until no clumps remain. Add water slowly until desired consistency is reached: thicker for gravy and thinner for faster cooking.
Place roast in a slow cooker and pour the soup mixture on top. Add onions and baby carrots. Cook on Low until beef is tender, about 7 hours.
Do NOT add any water), dry gravy mixes, salt and pepper. Fill
nder cold water then pat dry with paper towels.
Meanwhile
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.
Spoon sour cream into medium size bowl. Stir in one of the soup mixes. Excellent with your favorite chips or vegies.
ogether the vinegar, water and dry seasoning to make a basting
nto pan, then fold in dry spinach and artichoke hearts.
ream.
Squeeze the spinach dry in a towel, and coarsely
To make the dip: Preheat the oven to 400\
Combine all the ingredients together and store in a zip lock plastic bag or sealable container. This will keep up to 4 months if stored in a cool, dark and dry place. With brown rice, you may want to keep it in the freezer.
READ BOWL:Mix both bread mixes together according to manufacturer's
br>Squeeze thawed spinach until dry. I use a potato ricer
Place all ingredients except water into blender & mix until well blended.
If you want a dip consistency then DO NOT add the water.
However if you want a salad dressing consistency then add 1T. water till desired consistency is reached.
(Keep in mind that every 1T. of water added will increase the over all yield of the dressing.).
br>Meanwhile, for the beet dip, process beets, yogurt, garlic and
Chop Cucumbers, Peppers, and Tomatoes into manageable bite size hunks, and place in large mixing bowl.
Pour both packs of the dry dip mix over veggies and mix to coat.
Fold in cottage cheese and mix to distribute dip mix and veggies throughout then Chill until ready to go to party.
Mix all ingredients except the pita triangles in a food processor and combine until dip is mostly smooth with a few chunks of artichokes.
Heat by placing in a micro-safe dish and microwave until warmed through (5 minutes, stir, repeat several times as needed) or place in an oven safe dish and bake at 350 F until bubbly and warmed through, about 20-30 minutes or so.
Serve with pita triangles as dippers, or whatever you prefer.