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.
Excellent vegetable dip or can also be used in the center of a dark round loaf of bread.
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!
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.
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.
Mix sour cream, Hellmann's mayonnaise, onion and Knorr vegetable soup mix.
Add spinach and water chestnuts; mix well. Chill 2 hours.
Follow directions on the back of the Knorr vegetable soup mix box. Serve with tortilla chips or bread crisps.
Mix first 5 ingredients.
Dip vegetables in dip.
Mix mayonnaise, sour cream and package of Knorr vegetable soup, chopped green onions and chopped water chestnuts.
Add the chopped spinach that has been thawed, drained and squeezed dry.
Mix the ingredients well and then refrigerate until ready to serve.
Mix ingredients and serve with vegetables and crackers.
Mix Knorr vegetable soup, sour cream and mayonnaise.
Add the frozen spinach but make sure it is drained well.
Mix.
Then add water chestnuts and mix.
Let set for 2 hours.
Serve with Hawaiian bread or pumpernickel bread.
Mix soup mix and sour cream.
Refrigerate at least 2 hours. Serve with all kinds of bite-size vegetables.
Make sure that you use Knorr vegetable soup.
It makes a difference in the flavor.
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!)
Cook and drain spinach.
Mix sour cream, mayonnaise, Knorr vegetable mix and green onions.
Add spinach to mixture.
Thaw spinach and drain. Pat dry with paper towels. Place Knorr vegetable soup contents, sour cream, spinach and mayonnaise in bowl and mix. Add water chestnuts, if desired.
Serve with Hawaiian bread.
Mix well.
Serve cold with Town House crackers.
In food processor, chop up water chestnuts; add green onions and chop, then Knorr vegetable soup mix.
Stir in mayonnaise and sour cream.
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 and drain.
Mix rest of ingredients.
Mix with spinach.
Cut out center of bread.
Break into small pieces. Arrange pieces of bread around dip.