In a medium bowl, mix together chopped spinach, sour cream, mayonnaise, green onions, dry vegetable dip mix, water chestnuts and prepared Dijon-style mustard. Chill in the refrigerator 8 hours, or overnight, before serving.
Chop corned beef in a mixing bowl.
Stir in onion or vegetable dip package.
Add in sour cream and stir.
Then add mayonnaise and stir.
Mixture should be very smooth.
Cut a round hole in the Hawaiian bread and set aside.
Pour corned beef mixture into the center of the bread.
Cut the bread that was removed from round loaf into bite-size pieces for dipping in the corned beef dip. Great appetizer for football games or small parties.
Excellent vegetable dip or can also be used in the center of a dark round loaf of bread.
In medium bowl, combine sour cream, spinach, dip mix and milk; mix well.
Chill 3 hours to blend flavors.
Stir before serving. Serve with Melba rounds or other crackers.
Refrigerate leftovers.
Makes 4 cups.
ith the creamy garlic and vegetable spread.
Emeril's Essence
Separate and clean stalks of celery.
Cut in 2-inch sticks. Cut 1/2-inch carrot slices.
Attach 4 carrot slices to celery, forming wheels with toothpicks.
Mix vegetable dip mix and sour half and half.
Fill celery wagons with vegetable dip.
Thaw spinach and drain well.
Combine remaining ingredients and chill.
Cut hole in top of bread, big enough for dip to fit in.
Put dip in center of bread.
Cut pieces of bread and use for dipping. Can also be used as a vegetable dip.
Mix first 5 ingredients.
Dip vegetables in dip.
Squeeze spinach until dry.
In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, onions and water chestnuts.
Cover and refrigerate 2 hours.
Serve with bread or crackers.
May be used as vegetable dip.
Makes about 3 cups.
Mix together cream cheese, package of vegetable dip and 1/2 cup pecans.
Form in shape of a ball.
Roll mixture on top of 1 cup pecans until covered.
Mix all ingredients until thoroughly blended.
Refrigerate 2 to 3 hours.
Serve as a dip for raw vegetables or a dressing for a vegetable salad.
Makes 2 cups.
In medium bowl, combine all ingredients. Cover and refrigerate. Serve as a dip for raw vegetables or on baked potatoes. Makes 3 cups.
Have cream cheese at room temperature. Drain water chestnuts and pimentos. Mix all ingredients until well blended. This dip is good with chips, crackers or vegetable sticks. Good for parties.
In a
saucepan
heat
together
butter, oil and garlic. Let them steep
for
15
minutes without letting the fat boil. Add anchovy fillets.
Stir
and blend the anchovies until they are dissolved,
without
allowing
the
fat
to boil or brown. Prepare a dish
of fresh vegetable strips to dip in the sauce. When serving, keep the sauce hot over a spirit lamp.
Spread crescent rolls on cookie sheet (1 can per sheet). Bake 8 to 9 minutes at 400\u00b0. Set aside to cool. Mix together cream cheese, Miracle Whip and dip mix. Spread on cooked rolls. Top with chopped vegetables. Sprinkle shredded cheese last. Chill and serve.
Mix thoroughly as given.
Allow to blend 2 hours.
Very good for raw vegetable dip.
May also use on baked potatoes.
Squeeze spinach until dry.
In medium bowl, stir together all ingredients.
Cover and refrigerate 2 hours.
Serve with crackers, rye bread, fresh vegetable dippers or serve in a hollowed out bread bowl or bell pepper.
Press spinach into strainer to remove as much liquid as possible.
Combine all ingredients in large bowl.
Mix well 4 to 6 hours before serving.
Cut circle on top of round loaf of rye bread.
Scoop or tear out center of loaf to form a bowl.
Fill with dip mixture.
Serve with torn bread, additional rye bread, crackers or vegetables to dip.
Mix all of the ingredients together.
Cut middle out of a loaf of any flavor round bread.
Spoon dip inside bread.
Break or cut up the middle of the bread to use with the dip.
Mix all ingredients and chill overnight for best results.