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!
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.
Mix soup mix, sour cream and mayonnaise until blended.
Stir in spinach, water chestnuts and green onions.
Cover; chill 2 hours.
Stir before serving.
Makes 4 cups.
Squeeze out spinach.
Mix mayo and sour cream.
Mix in soup mix.
Stir in spinach.
Serve with chips and salsa.
Thaw frozen chopped spinach and squeeze dry.
Stir soup mix, 1 1/2 cups sour cream and 1 cup mayonnaise until blended.
Stir in spinach, water chestnuts (chopped) and chopped green onions. Cover; chill 2 hours.
Stir before serving.
Makes 4 cups.
Mix sour cream, soup mix and mayo in bowl. Squeeze spinach until dry then add to mixture. Stir in green onions, crabmeat and water chestnuts. Cover and chill for 2 hours. Stir before serving; serve with Hawaiian Bread.
Thaw spinach and squeeze dry.
Stir in soup mix, sour cream and mayonnaise until well blended.
Cover; chill 1 hour.
Stir before serving.
br>Thaw and thoroughly drain spinach.
Melt butter in a
Defrost spinach; drain thoroughly and set aside.
Place soup mix and water in a small bowl.
Cover with plastic wrap. Microwave on High for 1 minute.
Let stand covered until vegetables are rehydrated.
Place cream cheese in large bowl. Microwave at 50% (medium) for 1 to 1 1/2 minutes until softened. Mix in rehydrated soup mix, spinach, sour cream and red pepper sauce.
Serve with toasted bread cubes, crackers or carrot sticks.
PREPARE THE DIP:
Make sure the spinach is well drained. You can
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.
Squeeze all liquid from the spinach; chop onions and water chestnuts.
Mix mayonnaise, sour cream and soup mix.
Fold in spinach, onions and chestnuts.
Cover and chill for 2 hours.
Stir before serving.
Makes 4 cups.
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!)
Mix sour cream, Hellmann's mayonnaise, onion and Knorr vegetable soup mix.
Add spinach and water chestnuts; mix well. Chill 2 hours.
Thaw spinach and squeeze out liquid.
Mix sour cream and mayonnaise.
Add soup mix to sour cream and mayonnaise.
Chop chestnuts and onions into small pieces.
Mix everything together in large bowl.
Salt and pepper to taste.
Chill.
Cut top off the French bread round; take out bread and cut into pieces.
Set aside.
Fill round with spinach dip; use pieces for dipping.
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.
Boil frozen, chopped spinach and drain water.
Squeeze excess water out of spinach after cooled.
Combine leek soup mix, sour cream, mayonnaise and green onion tops.
Add cooled spinach to mixture and refrigerate.
Cut top of round loaf of bread and hollow out, making a bread bowl.
Cut up pieces of bread for dipping.
When ready to serve, place dip mixture in bread bowl and serve.
Squeeze all juice from spinach.
In large bowl, mix sour cream, mayo and soup mix.
Add spinach.
(If you run through blender or food processor, texture is finer.) Refrigerate in covered bowl at least 3 hours.
Hollow out bread.
Serve dip inside.
Cut up bread in chunks.
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.