Make the Ranch Spinach Dip first to give the flavors
Combine ingredients, blending well.
Chill one hour, then get 1 round loaf white or French bread and hollow out the middle. Put dip in and with the parts you cut out make bread cubes for dipping.
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.
nother use.) Fill bread with spinach dip just before serving; cover with
Mix dip mix and sour cream together until well blended.
Add thawed spinach and chopped water chestnuts.
Mix together and serve.
Can be put in center of bread bowl, if desired.
Mix dip mix with sour cream.
Add spinach and water chestnuts.
Mix together and chill 1 hour before serving.
Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.
Mix party dip with sour cream.
Add spinach after it has been thawed and drained.
Add water chestnuts and blend.
If desired, tear out the center of the bread.
Fill with your dip.
May use the removed bread, crackers and/or raw vegetables with your party dip.
Defrost spinach and squeeze out water.
Mix ingredients and chill.
Use sourdough round bread as bowl; cut a square out of the middle and cut into chunks to use to dip.
Place spinach dip into bread bowl.
Thaw spinach and squeeze out the excess water.
Combine spinach, sour cream and party dip mix.
Stir in green onions and water chestnuts.
Chill for 1 hour.
Mix together, chill and serve.
Serving suggestion: Hollow out a round loaf of french bread and fill with dip.
Serve with bread cubes and fresh vegetables.
Combine all ingredients; stir to mix well.
Cover; chill. Makes 3 cups.
To make Swiss Spinach Dip, add 1 1/2 cups shredded Swiss cheese.
Thaw spinach and squeeze out excess moisture.
Mix with other ingredients.
Refrigerate for at least 4 hours.
(I usually make it the night before so the seasonings will blend.)
Serve with crackers or vegetable sticks.
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.
half of the Hidden Valley Ranch Fiesta dip mix, pepper and salt
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.
Thaw and drain spinach. Set aside. Mix all other ingredients. Squeeze excess juice out of spinach with fork or spin dry. Add all items together. Refrigerate. Hollow out round rye (or pumpernickel) bread. Keep bread pieces to dip. Fill hollow with Spinach Dip when ready to serve.
Thaw spinach.
Press out all of the water.
Add remaining ingredients to spinach and mix well.
Refrigerate 2 hours before serving.
Cut the top center portion out of the Hawaiian bread. Core loaf out.
Spoon in the spinach dip before serving.
Serve the dip with the cored out bread or crackers and fresh bite-size vegetables.
Thaw spinach; squeeze all water out.
Mix the rest of the ingredients together, all except the bread.
Refrigerate overnight.
When ready to serve, hollow bread out and save inside pieces.
Pour spinach dip in hollow.
Take inside pieces of bread and break up in chunks and lay around bread loaf to dip in spinach dip.
Enjoy!
For the dip: Drain spinach and press out as much