Preheat oven and baking sheet to 350.
In large bowl, whisk eggs. Blend in Milk,Cheese, Spinach and.
Knorr recipe mix.
Pour into frozen pie crust.
Bake on baking sheet 60 minutes or until knife inserted in center comes out clean.
Combine spinach, sour cream, mayonnaise and mustard in large bowl.
Stir in envelopes of Spring Vegetable recipe blend, water chestnuts and green onions.
Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread rounds. Arrange bread cubes, crackers or fresh vegetable pieces around bread for dipping.
Mix all ingredients together, except bread, and refrigerate overnight.
Cut out middle of bread.
Slice up sections removed and put around outside edge of tray.
Put dip in middle of bread.
Mix sour cream, cream cheese, Spring vegetable soup mix& asparagus cuts in a bowel (1 can of Creamed corn& 2-3 rashes of cooked diced bacon can be used instead of asparagus).
Cut the top of the bread cob.
Dig out the bread from the cob (use this to dip with later).
Fill the cob with dip and Replace top of cob (filling can be warmed in microwave first to make cooking time faster).
Cook in moderate oven until hot and crisp.
Cut French stick to dip with when cob cooked.
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.
Excellent vegetable dip or can also be used in the center of a dark round loaf of bread.
Mix all ingredients and chill overnight for best results.
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.
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.
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.
Preheat oven to 350 degrees.
Combine both ingredients and refridgerate for 1 hour. 1/4 cup per serving.
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.
Mix all ingredients in order given.
Thoroughly stir together. Cover and refrigerate.
(Make sure spinach is dry.)
When ready to serve, place bread on serving plate.
Fill center with dip and place the bread pieces around the plate to dip with.
Attractive and very good.
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.
Mix well and serve with crispy crackers or raw veggies.
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.
riend and I learned, this recipe is also wonderful served cold
Mix first 5 ingredients.
Dip vegetables in dip.
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.