br>Thaw and thoroughly drain spinach.
Melt butter in a
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a medium saucepan over medium heat. Stir in the garlic, baby spinach and white wine. Cook and stir 2 to 3 minutes, until spinach is wilted. Mix in salt and pepper and hot sauce. Remove from heat and transfer to a medium bowl.
Mix green onion, mozzarella cheese, mayonnaise and half and half into the bowl with the spinach mixture. Transfer mixture to a medium baking dish.
Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
In mixing bowl, stir together spinach, sour cream, mayonnaise, soup mix, and cheeses.
Transfer to casserole dish.
Bake at 350 F for 15-17 minutes.
Serve with tortilla chips and salsa, if desired.
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.
or the cheese and garlic dip, mix together the yogurt, sour
Hollow out top of bread by cut along the inside leaving about an inch of sides and bottom. Take out the inside bread. With the remaining bread, pinch into bite size pieces.
Mix all of the ingredients together and fill the bread bowl.
Place the filled loaf on a cookie sheet. Sprinkle the top with more Parmesan cheese. .
Bake at 350\u00b0F for 35-40 minutes until hot and bubbly.
Serve warm with remaining bread pieces.
n hot oil until lightly browned, 4 to 7 minutes. Add spinach
Range top directions:
Place cheese in a 2-quart saucepan. Heat over low heat, stirring frequently until melted.
Stir in remaining ingredients.
Heat about 5 minutes longer, stirring occasionally until warm.
Makes about 3 cups dip.
Serve with bagels snack.
Boil frozen spinach and artichoke hearts in 1 cup of water for ten minutes.
Drain in colander.
Heat cream cheese in microwave until soft and creamy.
Mash in spinach and artichokes and stir well.
Add remaining ingredients and combine. No baking required!
If desired, top with roma tomatoes but don't stir into dip.
Serve HOT HOT HOT HOT HOT immediately with toast points, party bread or chips. DO NOT SERVE COLD OR IT WILL BE VERY YUCKY!
Heat cheese soup and cream cheese until soft; add bacon, spinach and all other seasonings.
Hollow out a loaf of round rye bread.
Put spinach dip (hot) into loaf for serving.
Cut the bread you hollowed out into pieces for dipping into 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.
Cook spinach.
Reserve 1/2 cup liquid, then drain spinach. Add to spinach the oleo, flour and onion; stir.
Add remaining ingredients.
Serve hot with corn chips or crackers.
Saute mushrooms and onion in 2 tablespoons butter. Add artichokes, soup and cheese. Heat on medium until mostly melted together. Add spinach and heat through. Best if served warm with tortilla chips.
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.
Preheat oven to 375*.
Thaw spinach, drain well and place in a large mixing bowl.
Add softened cream cheese, mix together with electric mixer.
Add shredded pepper jack (all but 1/3 cup), tomatoes, garlic, onion and Parmesan cheese. Blend well.
Place mixture in 9 x 11\" baking dish. Top with remaining 1/3 cup pepper jack cheese.
Bake, covered, at 375* for 30 minutes.
Remove lid and continue baking for 15 more minutes, or till bubbly and browned slightly on all sides.
Serve with chips or dippers of your choice.
nother use.) Fill bread with spinach dip just before serving; cover with
Melt butter in medium saucepan over medium heat.
Add onions; cook and stir for 5 minutes, or until tender.
Add creamed spinach and half-and-half; cook and stir 5 minutes, or until hot.
Stir in cheese and (if desired) the dry sherry.
Cook 2 minutes, or until cheese is melted.
Serve with breadsticks or French bread slices, if desired.
NOTE: Dip may be held in a small slow cooker over low heat for several hours.
Put the artichoke hearts and spinach in a microwave-safe bowl,
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.