Combine all ingredients in a bowl.
Cover and chill in the refrigerator about 2 hours.
Serve with your favorite dippers to your favorite people.
A new serving idea: Hollow out cucumber slices and cherry tomatoes.
Fill vegetables with spinach dip and garnish with a sprig of dill.
MAKES 4 cups dip.
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.
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.
Thaw and squeeze spinach until dry.
In blender, chop and blend all ingredients well.
Cover and refrigerate 2 hours.
Stir before serving.
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!)
Squeeze all liquid from the spinach; chop onions and water chestnuts.
Mix mayonnaise, sour cream and soup mix.
Fold in spinach, onions and chestnuts.
Cover and chill for 2 hours.
Stir before serving.
Makes 4 cups.
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.
Stir ingredients until blended.
Cover; chill 2 hours.
Stir before serving.
Top with 1/4 cup chopped toasted walnuts.
Makes 2 2/3 cups.
Serve with King's Hawaiian bread.
Hollow center of bread and use as a bowl.
Dip extra pieces.
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.
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.
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 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.
In a medium bowl, combine spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions.
Cover; chill.
Serve with fresh vegetables, crackers, pumpernickel bread or chips.
Makes 3 cups.
Stir together the soup mix, sour cream and mayonnaise together until well blended.
Squeeze the spinach dry and stir into the wet mixture.
Next stir in water chestnuts and green onions.
Cover and chill for 2 hours before serving.
ogurt and mustard. Dip fish into mixture, then dip in cornflakes. Arrange
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 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 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.