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.
Thaw and squeeze spinach until dry.
In blender, chop and blend all ingredients well.
Cover and refrigerate 2 hours.
Stir before serving.
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.
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.
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!)
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.
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.
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.
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.
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!
Thaw, rinse, and drain spinach.
Mix ingredients together and serve with Hawaiian or twist bread.
Refrigerate before serving.
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.
Drain spinach and water chestnuts.
Chop onion and chestnuts. Mix all ingredients together.
Cut out middle of Hawaiian King bread.
Spoon spinach dip in center of bread.
Slice to serve.
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.
Combine cooked & drained spinach, vegetable soup mix, sour cream, mayonnaise, chopped green onions & diced water chestnuts. Mix well.
Place in airtight container and chill in refrigerator overnight to allow flavors to blend.
When ready to serve, hollow out loaf of Hawaiian bread, leaving just large enough hole to hold the dip.
Spoon spinach dip into bread bowl and serve with remaining bread, cut into cubes and crackers.
Thaw and squeeze spinach until dry.
Stir together all ingredients.
Mix well.
Chill at least 2 hours.
(Best to make day before serving.)
Mix soup mix, sour cream and mayonnaise until blended.
Stir in spinach, water chestnuts and green onions.
Cover; chill 2 hours.
Stir before serving.
Makes 4 cups.