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 drain spinach.
Chop green onions.
Add onion soup, then mix in mayonnaise and sour cream.
Mix all together and refrigerate until cold.
Cut out center in sourdough bread; hollow, then add dip.
Save center and break up around to use to dip out spinach dip.
Thaw & drain spinach. Mix ranch dip mix and sour cream; then add drained spinach. Refrigerate, serve cold.
nother use.) Fill bread with spinach dip just before serving; cover with
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 and drain spinach. Set aside. Mix all other ingredients. Squeeze excess juice out of spinach with fork or spin dry. Add all items together. Refrigerate. Hollow out round rye (or pumpernickel) bread. Keep bread pieces to dip. Fill hollow with Spinach Dip when ready to serve.
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; 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!
For the dip: Drain spinach and press out as much
Combine the sour cream and mayonnaise.
Boil the spinach until separated.
Then when finished, strain until no water is left. Put drained spinach in same bowl as the sour cream and mayonnaise. Chop the chestnuts and put them in the same bowl.
Add the package of leek onion soup mix.
Now mix with wire whisk.
Now set in refrigerator with foil over the top.
Hollow out the round loaf of bread.
Cut the long loaf of bread into bite-size pieces.
Put spinach dip in the hollowed out round loaf when ready to serve.
Mix all ingredients together except bread or crackers and chill overnight.
Just before serving, hollow out center of bread. Place dip in the center and use bread that was removed from the center to dip out spinach dip. When bread is gone, use bowl and all or simply use crackers.
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.
Let spinach thaw out, then squeeze out all water and juices. Chop apple in fine pieces and mix with spinach.
Then empty dry vegetable soup mix into bowl.
Mix in sour cream and mayonnaise, and salt, or nature seasoning spices blended.
Mix them real good. Then take a loaf of Hawaiian bread.
Cut out center of the bread. Place spinach dip in center of the bowl made with loaf.
Cut the center of the bread, and place loaf in center of cake plate.
Then place cut bread around loaf.
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.
Defrost spinach and squeeze out water.
Mix ingredients and chill.
Use sourdough round bread as bowl; cut a square out of the middle and cut into chunks to use to dip.
Place spinach dip into bread bowl.
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.
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.
Mix all ingredients together.
Hollow out bread and fill with dip.
Tear bread into pieces and dip into spinach dip.