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.
head. Let rise in warm place 20 minutes or until
Defrost the spinach in the boxes on a plate in the microwave until thawed.
Wring out the spinach in the boxes or in a mesh colander, remove as much liquid as possible.
Chop the block of pepper jack cheese into 1 inch cubes.
Combine the spinach and cheese in a large microwave safe bowl and cook on high until the cheese is melted. Stir often.
When the cheese has melted, stir thoroughly and serve immediately.
Re-heat as needed, but it probably won't last that long ;).
For the dip: Drain spinach and press out as much
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.
Mix all the above ingredients.
Let chill.
Carve out the center of a loaf of rye bread and fill with spinach dip.
Serve with rye bread chunks removed from center and crackers.
Combine drained tofu with spices, and blend together (I used my food processor, but a hand blender would work well too). Thin out mixure with 1-2 T of marinade from the artichokes, until the consistancy of sour cream.
Add artichokes, roughly chopped into bite-sized pieces.
Add spinach and mix well.
Refrigerate for several hours before serving cold with pumpernickel bread, crackers, or raw vegetables.
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.
Saute vegetables with butter on low heat.
Add spinach and cheese.
Cook until tender, stirring frequently.
Spread butter inside of bread.
Warm bread in oven for 20 minutes at 350\u00b0.
Pour mixture into hollowed bread loaf and serve warm.
May be served with cubed bread chunks or crackers.
In a mixing bowl, beat cream cheese and mayonnaise.
Stir in the rest of the ingredients.
Cut a 1 1/2 inch slice off top of bread and set aside.
Carefully hollow out bottom leaving a 1/2 inch shell.
Cube removed bread and set aside.
Fill the shell with spinach dip; replace top.
Wrap in heavy duty foil and place on baking sheet.
Bake at 375 degrees for 1 1/4 to 1 1/2 hours or until dip is heated through.
Open foil carefully.
Serve warm with bread cubes and vegetables.
Mix all ingredients in a medium bowl.
Cover tightly and microwave on medium for 9 to 12 minutes.
Stir every few minutes until cheese is melted and mixture is warm throughout.
Serve warm with crackers, bagel chips or breadsticks.
Can be served in hollowed rye, Italian or French loaves.
Preheat oven to 375\u00b0F.
Beat cream cheese and mayo together in mixing bowl.
Stir in next nine remaining ingredients.
Cut a slice off top of bread; set aside.
Carefully hollow out bottom, leaving a 1/2 inch shell.
Cube removed bread and set aside.
Fill the shell with spinach dip; replace top.
Wrap in heavy-duty foil; place on baking sheet.
Bake for 75 - 90 minutes or until dip is heated through.
Open foil carefully.
Serve warm with bread cubes and vegetables.
Lower heat to medium. Add spinach, working in batches, to onion
o 8 minutes.
Add spinach in two additions, letting the
Preheat oven to 400 degrees F.
Combine spinach souffle, cream cheese, 3/4 cup Parmesan cheese, mayonnaise, and green onions in a large bowl.
Slice top off of bread loaf; carefully remove soft bread from inside, leaving 1/2 inch thick shell.
Cut top piece and soft bread into bitesize pieces.
Spoon spinach mixture into shell; sprinkle with remaining 2 tablespoons of Parmesan cheese.
Wrap loaf in foil, leaving filling exposed.
Bake for 35 to 40 minutes or until heated through.
Serve warm with bread pieces 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.
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!
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.