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.
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!
In food processor, mix cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
Add roasted red bell pepper and Parmesan and mix by pulsing until creamy.
Put the mixture in a microwave safe dish of 6 cups (1.5 L).
Add spinach and mix.
Cover with a plastic wrap (leave a little side opened to allow steam to escape).
Microwave on HIGH power for 7 minutes or until the dip is hot and boiling in the sides.
Mix well.
Serve hot or warm.
oasted.
To make the creamy mustard dip, combine all ingredients in
egrees/speed 5.
Add spinach to TM bowl, push down
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.
In a medium bowl, combine sour cream, cream cheese, mayonnaise and seasonings.
Stir in onions, spinach and finely chopped water chestnuts.
Cover; chill several hours to blend flavors.
Scoop out the center of the bread, making a bowl for the dip.
Tear the bread that was removed to make the bowl into dip size pieces. Place bread on a round dish and place bread pieces around it.
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.
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.
nother use.) Fill bread with spinach dip just before serving; cover with
In medium bowl, combine sour cream, mayo and seasonings.
Stir in chopped onions, spinach, chopped water chestnuts and red peppers.
Cover and refrigerate.
Serve with crisp or assorted crackers.
Makes 3 1/2 cups dip.
Drain spinach well, reserving 2 tbsp. liquid.
Chop spinach if using whole leaf spinach.
Combine reserved liquid, sour cream, mayo and soup mix.
Stir in spinach and red pepper.
Refrigerate several hours or overnight to blend flavors.
Serve with vegetables, bread or crackers.
br>Thaw and thoroughly drain spinach.
Melt butter in a
In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well.
Chill for 2 hours.
Using a fryer or a large pot, heat oil to 350\u00b0F. Deep fry the wings until golden and crispy, approximately 10 minutes.
In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce.
Place wings on a platter and serve with creamy Roquefort dip.
Preheat oven to 450 F.
Spray large baking sheet with oil cooking spray.
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini in a bowl with the olive oil.
Mix dry ingredients in a plastic bag.
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
Bake 20 minutes.
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.
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 a bowl, stir together yogurt, sour cream and vegetable soup mix. Squeeze excess liquid from spinach.
Finely chop the spinach. Stir spinach, water chestnuts, onion and ground red pepper into yogurt mixture. Cover and chill
for 2 to 24 hours before serving. Serve with assorted vegetables or crackers.
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.
Combine first 6 ingredients.
Mix well.
Stir in onions, spinach, water chestnuts and red pepper.
Cover and refrigerate until flavor blends.
Serve with vegetables or assorted crackers.