In medium bowl, mix sour cream, spinach, red pepper, scallions, garlic and liquid hot pepper seasoning until well blended.
Cover; chill until serving time.
Serve as a dip on or with crackers.
Each serving (1 cracker and 2 teaspoons of dip) contains 17 calories and no fat.
In medium bowl, combine sour cream, spinach, dip mix and milk; mix well.
Chill 3 hours to blend flavors.
Stir before serving. Serve with Melba rounds or other crackers.
Refrigerate leftovers.
Makes 4 cups.
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.
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.
In bowl, mix sour cream, spinach, red pepper, scallions, garlic and liquid hot pepper until well blended.
Cover, chill until serving time.
Serve with crackers.
Makes 2 1/2 cups.
Contains 17 calories, 32 mg. sodium and 0 grams fat per serving (1 cracker with 2 teaspoons dip).
Mix sour cream, spinach and water chestnuts. Add soup mix; stir all together.
Refrigerate at least one hour.
Slice top off bread.
Hollow out center.
Put dip in bread for serving.
Use bread from center for dipping, along with vegetables, crackers, etc.
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.
Mix sour cream, spinach and mayonnaise.
Add soup mix, then rest of ingredients.
Chill a few hours.
Carve out bread, cubing carved bread when ready to serve.
Stir mayonnaise, sour cream, spinach, soup mix, water chestnuts and onions together.
Cover and put in refrigerator to chill.
Makes about 3 cups.
In medium bowl, combine sour cream, mayo and seasonings. Stir in onions, water chestnuts and pepper.
Cover and refrigerate to blend flavors.
Mix sour cream, spinach, mayo, soup mix and green onions in a bowl. Mix well. Cover and chill for 2 hours. Serve with cut up French bread.
In a bowl, combine the sour cream, spinach, red pepper, onions, garlic, salt and hot pepper sauce. Cover and refrigerate for at least 1 hour. Serve with tortilla chips or crackers.
ggs, then whisk in the sour cream, then stir in the 2
cut up any large pieces of fruit in the preserves. in the small mixing bowl stir together the apricot in peach preserves, sour cream and cinnamon. cover and chill up to 24 hours. serve with fruit slices. make 1 cup dip.
44 cal 3 gram of total fat 2 gram sat fat.
yogurt fruit dip: prepare as above. except use 8-oz carton plain yogurt for sour cream.
25 cal 0 gram total fat.
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.
Cook spinach in 1/2 cup water for 8 minutes.
Drain.
Stir in sour cream, onion soup mix and sugar.
Cook for 3 minutes.
Serve.
Mix sour cream, mayonnaise, parsley, minced onion and dill to make dip.
Use hollowed bread for bowl and bread cubes to dip.
For Chocolate Sour Cream Fudge, follow recipe and add 2 squares (each 1 ounce) unsweetened chocolate with the vanilla.
Do not stir.
Cool and continue as recipe directs.