For the dip: Drain spinach and press out as much
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.
Mix all the above ingredients.
Let chill.
Carve out the center of a loaf of rye bread and fill with spinach dip.
Serve with rye bread chunks removed from center and crackers.
ogurt and mustard. Dip fish into mixture, then dip in cornflakes. Arrange
rom one end of oval, for the mummy's head. Let
In a medium bowl, combine all ingredients.
Cover and chill 2 hours to blend flavors.
Stir before serving.
(May substitute 16 oz carton plain low fat yogurt for sour cream.)
Cut top of bread off; cut out inside of bread to form bowl. Use top and inside to make wedges to spread dip on. You will probably need to double recipe for most loaves.
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.
Mix all ingredients.
Refill 16-ounce sour cream container with mayonnaise for easy measuring.
Be sure to drain or squeeze the water out of thawed spinach; a little extra chopping can be helpful for ease of serving.
Best if refrigerated overnight to allow dried vegetable soup mix to hydrate.
Combine first 5 ingredients in bowl; mix well.
Thaw spinach; drain well, squeezing out moisture.
Add to dip; mix well.
Spoon into serving bowl.
Serve with chips or crackers.
Yield:
10 servings.
Heat cheese soup and cream cheese until soft; add bacon, spinach and all other seasonings.
Hollow out a loaf of round rye bread.
Put spinach dip (hot) into loaf for serving.
Cut the bread you hollowed out into pieces for dipping into dip.
Mix all ingredients together and refrigerate for 2 hours. Hollow out round bread, saving excess bread for dipping.
Fill round bread with mixture.
Cut excess bread into cubes for dipping into spinach dip.
Thaw frozen chopped spinach, squeeze the spinach to remove excess water.
Put spinach in bowl and add next 3 ingredients.
Mix well with fork.
Chill for 2 hours.
Cut top off the pumpernickel bread.
Remove bread from the middle and make a shell.
Cut up the bread that was removed from loaf and use it to dip into the spinach dip.
ven to 400\u00b0F.
For the meatballs, process the bread
Thaw spinach and squeeze out liquid.
Mix sour cream and mayonnaise.
Add soup mix to sour cream and mayonnaise.
Chop chestnuts and onions into small pieces.
Mix everything together in large bowl.
Salt and pepper to taste.
Chill.
Cut top off the French bread round; take out bread and cut into pieces.
Set aside.
Fill round with spinach dip; use pieces for dipping.
Thaw and drain spinach until most of the water is out.
Mix all ingredients together.
Serve cold with Ritz crackers.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium saucepan over medium heat, cook and stir the spinach, salsa, cream cheese and green onions until the cream cheese has melted. Mix in the crumbled bacon and tomatoes. Remove from heat. Mix in the mozzarella cheese, cumin, salt, pepper and garlic powder.
For the fritters, mix cheeses, egg
Thaw spinach and squeeze dry.
Mix all ingredients together. Cover and refrigerate for several hours or overnight.
Serve with crackers or bread.
Hollow out or scoop out loaf of unsliced Hawaiian bread or pumpernickel bread.
Save the chunks of scooped out bread for dipping.
Serve the spinach dip in the hollowed out bread.
Cook spinach and drain all liquid.
Combine all other ingredients with spinach.
Mix with hand mixture for a creamier dip.
If possible, refrigerate for one day before serving.
Serve with Wheat Thins.