In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, spinach and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes. Makes about 3 cups dip.
o simmer, stir in the cream.
Allow mixture to simmer
Place the cream in a small pot and
Cook and drain the spinach.
Melt the cream cheese and mix with the spinach.
Sprinkle the herb stuffing and butter on top of spinach.
Bake for 30 minutes at 350\u00b0 in a glass pie dish.
Prepare Creamed Spinach; set aside.
Heat oil in medium skillet over medium heat; add onion and garlic.
Cook, stirring occasionally, until onion is tender.
Add mushrooms; cook until mushrooms are tender.
Continue cooking until moisture has evaporated.
Stir in Creamed Spinach, shrimp, lemon juice, tarragon, salt and pepper.
Preheat oven to 375\u00b0.
Wash spinach and remove any large stems.<
Let spinach thaw and cream cheese soften. Mix all ingredients together. Refrigerate until ready to serve.
o simmer, stir in the cream.\tLet it return to the
rying pan.
Add frozen spinach.
Cover and cook (checking
then whisk in the sour cream, then stir in the 2
Cook frozen spinach as
directed
on
box.
Drain well. Saute onions in butter until tender.
Add cooked spinach; stir to keep from sticking.
When
well
heated,
add mushrooms and sour cream. Heat for 2 minutes and serve.
Saute the onion, garlic, bacon and condiments in butter.
Add flour and cook until a smooth roux is created.
Gradually add milk and cook for several minutes to the consistency of a medium cream sauce.
Chop the spinach very fine.
Then squeeze all the juice from spinach.
Add spinach to sauce; bring to a slow boil and cook 5 minutes.
Serves 4 to 6.
o simmer, stir in the cream. Let it return to the
any bubbles). Serve warm with Cream Cheese Glaze and garnish with
ransparent-NOT BROWN!Add heavy cream,spinach.Increase temperature to simmer.Allow
Cook spinach and onion in small amount of water until thawed. Drain.
Beat eggs slightly and mix with other ingredients.
Stir spinach and onion into mixture.
Bake in greased 2 1/2-quart casserole at 350\u00b0 for 40 to 45 minutes or until set.
Do not overcook as casserole will separate.
In medium bowl combine sour cream, mayonnaise and seasoning. Stir in onion, spinach, water chestnuts and red pepper.
Cover. Refrigerate to blend flavor.
Serve with crisp vegetable dippers, assorted crackers or bread.
Makes 3 1/2 cups.
Thaw out frozen spinach and squeeze out the water.
Mix the mayonnaise, sour cream, spinach, soup mix, chopped onion and chestnuts together in a bowl.
Purchase round sourdough bread, non-sliced.
Cut a hole in the middle and scoop mix into hole. Serve with sliced bread.
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.
Squeeze excess moisture from spinach. in bowl, combine sour cream, spinach, mayo, soup mix, water chestnuts, and green onions. Stir until well combined.
Cover and refrigerate at least 2 hours to blend flavors.
Scoop out large hollow through top of bread loaf. Fill with dip mixture.
serve with bread cubes from cut center and assorted fresh veggies.
Cooking time includes marinating time.