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.
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 ;).
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.
nother use.) Fill bread with spinach dip just before serving; cover with
Melt butter in large skillet.
Saute onion until soft.
Add flour, milk and spinach juice.
Continue to cook until thick.
Add cheese and spinach.
Add Worcestershire sauce and salt.
Serve hot in chafing dish with toast points or corn chips.
o 8 minutes.
Add spinach in two additions, letting the
haw out the creamed spinach; place the spinach on a small plate
Microwave cream cheese in dish for 30 seconds. Add onion, seasonings and milk to cheese and stir well. Remove outer wrapper on package of spinach and microwave for 5 minutes or until completely defrosted. Give half turn during cooking.
Drain spinach thoroughly.
Stir ham and spinach into cheese mixture. Fold in sour cream and pecans.
Microwave 5 minutes or until very hot. Stir gently after 2 minutes.
Serve warm.
Power on Microwave:
High.
Melt cheese with Ro-Tel. Squeeze the spinach and add to the cheese mix. Serve hot with chips.
Microwave spinach in box about 4 minutes on full power or until thawed.
Drain.
Microwave 6 slices bacon on paper towels 5 to 6 minutes on full power or until crisp.
Drain.
Place cream cheese in medium glass bowl and microwave on 70% power about 2 minutes or until softened.
Add drained spinach, crumbled bacon, mayonnaise, onions, dill weed, Parmesan cheese and lemon juice.
Mix thoroughly.
Microwave 3 to 4 minutes on 70% power or until hot.
Saute the onion in the margarine.
Add cheese and thawed, drained spinach.
Melt in a double boiler.
Serve hot on rye bread.
Heat oil in a saucepan over medium-high heat. Saute onion in hot oil until softened, 5 to 7 minutes. Stir tomatoes and jalapeno pepper into the onion; add spinach and garlic and cook until the spinach wilts, 3 to 5 minutes.
Pour half-and-half into the saucepan; add pepperjack cheese and cream cheese. Bring to a simmer, reduce heat to medium-low, and cook until the cheese is completely melted, 5 to 7 minutes.
Preheat oven to 350 degrees F (175 degrees C).\n Watch Now
Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish.\n Watch Now
Bake for 20 minutes, or until bubbly. Serve with crackers.\n Watch Now
Heat oven to 350F.
Combine the prepared Spinach Souffle, cream cheese, 1/2 cup of Parmesan, Mayo and the green onions- Mix together and transfer to a small oven proof dish.
Sprinkle with 1 tbsp Parmesan.
Place in 350 Oven for 20 minutes.
Warm the tortilla chips for 7 minutes, place them around the dip dish on a platter, sprinkle chips with the tomatoes, green onions& Montery Jack.
Serve.
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!
For the dip: Drain spinach and press out as much
Cook spinach. Drain well.
In a baking dish, add cream cheese, mayonnaise, Parmesan cheese and spinach.
Bake in preheated 350\u00b0 oven for about 1/2 hour.
Serve with Pepperidge Farm sesame sticks or any other cracker.