Blend all ingredients well, except bread and refrigerate at least 2 hours before serving.
Cut out center of bread to make a nest.
Place mixture in the nest, pinch the center into bite size pieces.
Use pieces to dip.
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
n 9-inch pie plate. Dip chicken into egg mixture and
Stir 1 package Knorr vegetable mix, sour cream and mayonnaise until well blended.
Stir in spinach and water chestnuts.
Next put the green onions in and stir well again.
Chill 2 hours.
Stir again before serving.
Serve with crackers, veggies or mountain bread.
Pumpernickel bread is also great cut or pulled off into small chunks to dip in mixture!
Enjoy, it's delicious!
riend and I learned, this recipe is also wonderful served cold
Squeeze spinach until dry.
In bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions.
Cover; refrigerate 2 hours.
If desired, serve in a round loaf of pumpernickel bread or as dip for raw vegetables.
Thaw and drain spinach. Mix
sour cream, mayonnaise, and Knorr mix. Add thawed spinach. Mix well. Chill. Serve with sour dough bread.
In medium bowl, stir spinach, mayonnaise, sour cream, soup mix, water chestnuts and green onions until well mixed.
Cover, chill 2 hours to blend flavors.
Cut top from round bread and remove inside soft bread making a bowl.
After stirring dip to mix well, spoon into bread bowl and replace lid on top of bread.
Toast bread leftovers and serve with dip along with salad crackers.
Pour one envelope of either soup mix and a container of sour cream substitute into a large bowl.
Stir well.
Let soup soften. When ready, use as a dip with raw vegetables or low calorie crackers, etc.
You can also spice up a plain sandwich using this instead of mayonnaise.
Contains 19 calories per tablespoon of 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.
Cut top of bread off; cut out inside of bread to form bowl. Use top and inside to make wedges to spread dip on. You will probably need to double recipe for most loaves.
In a medium bowl, combine soup mix, sour cream and mayo.
Stir in spinach and water chestnuts.
Cover and chill.
To serve, scoop out the center of the round Hawaiian bread and tear into bite size pieces for dipping.
Fill the center of the bread with the dip and arrange the pieces of bread around the outside.
Can also be served with rye bread, if desired.
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.
Mix first six ingredients, cover and chill for 2 hours. Hollow out bread and reserve bread chunks for dipping.
Serve dip in hollowed bread.
Stir ingredients until blended.
Cover; chill 2 hours.
Stir before serving.
Top with 1/4 cup chopped toasted walnuts.
Makes 2 2/3 cups.
Serve with King's Hawaiian bread.
Hollow center of bread and use as a bowl.
Dip extra pieces.
Drain spinach; remove excess water with paper towel.
Mix remaining ingredients.
Beat if refrigerated overnight.
All your friends will ask for this recipe.
Mix well and chill overnight.
Recipe may be cut in half.
This recipe is to be made in two stages.
One day before serving, mix the first six ingredients together and chill overnight.
Thaw and squeeze spinach until dry.
Mix all ingredients well (except bread).
Refrigerate overnight.
Cut center out of bread; cut into bite size pieces and place around loaf.
Put dip in center of bread and serve.
Thaw and squeeze dry the spinach.
place spinach in serving bowl.
add sour cream
add the vegetable recipe mix.
combine
chill at least 20 minutes.