In medium bowl, combine sour cream, spinach, dip mix and milk; mix well.
Chill 3 hours to blend flavors.
Stir before serving. Serve with Melba rounds or other crackers.
Refrigerate leftovers.
Makes 4 cups.
ntact. Mix potato flesh with spinach artichoke dip in a bowl; spoon
Press spinach into strainer to remove as much liquid as possible.
Combine all ingredients in large bowl.
Mix well 4 to 6 hours before serving.
Cut circle on top of round loaf of rye bread.
Scoop or tear out center of loaf to form a bowl.
Fill with dip mixture.
Serve with torn bread, additional rye bread, crackers or vegetables to dip.
Cook spinach as directed on package. Drain spinach well and squeeze out excess water.
Mix with sour cream and soup mix by hand. Add the scallions, cut small.
Mix.
Refrigerate overnight. Serve as a dip for raw vegetables (cucumbers, celery, carrots, broccoli).
Combine spinach, sour cream, mayonnaise and soup seasoning in blender.
Pour mixture into red cabbage shell and surround with vegetable sticks.
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.
an, then fold in dry spinach and artichoke hearts.
-Fold
Excellent vegetable dip or can also be used in the center of a dark round loaf of bread.
Thaw spinach and drain well.
Mix ingredients.
Serve with Hawaiian bread or with vegetables.
Drain spinach and squeeze out water.
Mix all together. Best when made night before using.
Thaw spinach and drain well.
Combine remaining ingredients and chill.
Cut hole in top of bread, big enough for dip to fit in.
Put dip in center of bread.
Cut pieces of bread and use for dipping. Can also be used as a vegetable dip.
Remove crusts from bread; cut in rounds (4 per slice).
Blend spinach, sour cream and mayonnaise.
Stir in cucumbers, lemon juice and dill.
Chill for 2 hours, covered.
Spread spinach mixture on bread round and top with a light shake of paprika. Serve with tea or as a cocktail hors d'oeuvre.
Makes 3 1/2 cups.
In a medium bowl, mix together chopped spinach, sour cream, mayonnaise, green onions, dry vegetable dip mix, water chestnuts and prepared Dijon-style mustard. Chill in the refrigerator 8 hours, or overnight, before serving.
e made Spinach & Artichoke Dip before, you will notice that this recipe is
Mix all ingredients and chill overnight for best results.
Mix well.
Let stand overnight.
Use as a dip for a vegetable tray.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Spread spinach-artichoke dip evenly over tortillas. Sprinkle mozzarella cheese, Parmesan cheese, and onion over dip. Arrange tortillas on prepared baking sheet.
Bake in preheated oven until cheese is melted and bubbly, about 10 minutes. Top pizzas with tomato before slicing and serving.
egrees C).
Combine spinach artichoke dip and ricotta cheese in a
arge bowl, whisk together the spinach artichoke dip, eggs, the cooled milk
Chop corned beef in a mixing bowl.
Stir in onion or vegetable dip package.
Add in sour cream and stir.
Then add mayonnaise and stir.
Mixture should be very smooth.
Cut a round hole in the Hawaiian bread and set aside.
Pour corned beef mixture into the center of the bread.
Cut the bread that was removed from round loaf into bite-size pieces for dipping in the corned beef dip. Great appetizer for football games or small parties.