hopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive
heese and mayonnaise in a large bowl and mix well. Add spinach, water chestnuts
ure your spinach is thawed.Press it into a strainer to get
Preheat oven to 400 degrees F.
Combine spinach souffle, cream cheese, 3/4 cup Parmesan cheese, mayonnaise, and green onions in a large bowl.
Slice top off of bread loaf; carefully remove soft bread from inside, leaving 1/2 inch thick shell.
Cut top piece and soft bread into bitesize pieces.
Spoon spinach mixture into shell; sprinkle with remaining 2 tablespoons of Parmesan cheese.
Wrap loaf in foil, leaving filling exposed.
Bake for 35 to 40 minutes or until heated through.
Serve warm with bread pieces for dipping.
xt few steps.
BREAD BOWL:Mix both bread mixes together according
ut a 1-inch thick slice from the top of round bread
Preheat oven to 400\u00b0F.
In a food processor or blender, combine beets, beans, cream cheese, sour cream, quartered garlic, cayenne, caraway and 1/2 tsp paprika. Process until smooth. Set aside.
Combine olive oil, minced garlic and remaining paprika then toss with chopped bread. Transfer to a baking tray and bake for 5-10 mins, until browned and crisp.
To serve, transfer beet dip to hollowed loaf of bread. Bake for 8-10 mins, until warmed through. Serve with croutons.
Cook spinach; cool and drain.
Mix with all other ingredients. Cut off top of French bread and hollow out the inside to use as a bowl.
Cut the top and bread removed from the inside into pieces that are the right size for dipping.
Stuff the hollow bread bowl with dip.
Thaw spinach and squeeze out the excess water.
Combine spinach, sour cream and party dip mix.
Stir in green onions and water chestnuts.
Chill for 1 hour.
Dip -- First make sure your cream cheese is room temperature Then, in a medium
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
Mix mayonnaise, sour cream and vegetable soup mix until well blended.
Add spinach, water chestnuts and pepper.
Mix well. Refrigerate.
Scoop out center of bread to form a bowl.
Mix all ingredients together and put in bowl.
I usually make the dip a day in advance and chill overnight, then put it in the bowl the next day.
Chop bagels in bite size pieces and dip in.
Mix all ingredients together in a large bowl; transfer to a greased pie plate and bake at 305\u00b0 for 20 minutes.\tServe hot with fresh bread.
Put the first 6 ingredients in a bowl to soften for about 30 minutes.
Meanwhile, take the round bread and slice off the top. Hollow out.
Save top and inside of bread to place around the bowl for dipping.
When cheese is soft, slowly add the beer and beat until smooth and fluffy.
Pour into bread bowl and refrigerate. Serve on a round bread board or platter with reserved bread, crackers and party bread.
With a serrated knife, cut a circle from the center of one of the loaves of bread, keeping sides intact, trim inside of bread to form bowl.
Set bread bowl aside and cut all remaining bread, including the second loaf of bread, into large bite sized pieces.
Combine remaining ingredients, mix well.
Just before serving, fill hollow portion of bread bowl with sour cream mixture.
Place bread bowl on serving platter and surround it with the cut bread pieces, use the bread pieces as dippers.
Drain and chop olives; mix together all ingredients and chill overnight or for 6 hours prior to serving.
Prior to serving, hollow out large loaf to hold dip.
Cut up small loaf and the leftover bread hallowed out of large loaf and cut into large bite-sized cubes for dipping.
Spoon dip into bread bowl and serve with bread cubes.
In a large bowl, combine the sour cream, cream cheese, cheddar cheese and chipped beef.
Mix until smooth.
Cut off top of bread bowl and remove inside.
Pour dip mixture into bowl and replace top.
Wrap in aluminum foil and bake at 275 degrees for 2 hours.
Use the inside bread or crackers for dipping.
In a medium bowl, combine soup mix, sour cream and mayo.
Stir in spinach and water chestnuts.
Cover and chill.
To serve, scoop out the center of the round Hawaiian bread and tear into bite size pieces for dipping.
Fill the center of the bread with the dip and arrange the pieces of bread around the outside.
Can also be served with rye bread, if desired.
In a medium bowl, blend the vegetable soup mix with the sour cream, mayonnaise
and
lemon juice.
Stir in the spinach and green onions.
Chill.
Makes
about
3
cups.
Cut a round hole in center of
1
loaf\tof
bread
and\tput dip inside for serving. Use inside pieces and the other loaf for dipping.