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.
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.
Pick through crab meat to remove any shell fragments.
In a bowl, put crab meat, finely crushed package of Knorr onion soup, diced, spiced shrimp and container of sour cream.
Blend together well and refrigerate.
Wash and cut up vegetables and mushrooms into serving pieces.
Arrange on party tray around dip and serve.
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.
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!
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.
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 frozen spinach and squeeze dry.
Stir 1 package of vegetable soup mix, sour cream and mayonnaise until blended. Stir in spinach and chopped green onions.
Cover and chill.
Cut out center of Hawaiian bread and fill with dip.
Mix together soup mix, sour cream and mayonnaise.
Add drained spinach, scallions and water chestnuts, mixing well.
Chill at least 2 hours.
Hollow out loaf of bread.
Fill hollow with dip. Cut hollowed out bread into cubes for dipping.
Serve immediately.
Squeeze spinach until dry.
In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions.
Cover and refrigerate at least 2 hours and stir well before serving.
Makes 3 cups.
Serve with rippled potato chips or for spreading on pumpernickel bread.
(Most people who don't like spinach still like this dip!)
Thaw and drain spinach. Mix
sour cream, mayonnaise, and Knorr mix. Add thawed spinach. Mix well. Chill. Serve with sour dough bread.
Unthaw spinach and mix all ingredients thoroughly.
Take one round loaf of baked bread and hollow out the entire center leaving only shell.
Pinch into bite size.
Pour dip in bread shell and arrange bite size pieces around outer edge.
(Dip pieces in dip mixture.)
Mix sour cream, Hellmann's mayonnaise, onion and Knorr vegetable soup mix.
Add spinach and water chestnuts; mix well. Chill 2 hours.
Blend cottage cheese in blender or food processor until smooth.
Add Knorr soup mix and dressing.
Thaw spinach; rinse and squeeze all water out.
Add to mixture.
Cut hole in center of pumpernickel bread and use for bowl.
Use cut out bread for dipping.
Follow directions on the back of the Knorr vegetable soup mix box. Serve with tortilla chips or bread crisps.
In food processor combine Greek yogurt and cottage cheese. Blend until smooth.
Add water chestnuts and pulse a few times to chop them up.
Pour into mixing bowl. Add chopped green onions and Knorr soup mix.
Rinse and drain spinach. Wring dry. Mix with other ingredients until well combined. Enjoy!
Mix first 5 ingredients.
Dip vegetables in dip.
Mix together all ingredients except bread.
Cut out center of one loaf of bread.
Put dip in center.
Cut second loaf in cubes and put around first loaf to dip in it.
Make dip night before; put dip in bread right before serving.
Mix all ingredients, except bread.
Cut out center of bread and spoon in dip.
Slice fresh veggies and cut rest of bread into cubes.
Dip and enjoy!
(Best if made the day before.)
Mix all ingredients together and refrigerate overnight.
Cut the top off 1 loaf of Vienna Italian bread on an angle.
Take top off bread and cut into cubes.
(Place in plastic bag until ready to use.)
Keep bread fresh and when ready to serve, put dip in center of loaf and dip with cut up bread.