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.
egrees/speed 5.
Add spinach to TM bowl, push down
In food processor, mix cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
Add roasted red bell pepper and Parmesan and mix by pulsing until creamy.
Put the mixture in a microwave safe dish of 6 cups (1.5 L).
Add spinach and mix.
Cover with a plastic wrap (leave a little side opened to allow steam to escape).
Microwave on HIGH power for 7 minutes or until the dip is hot and boiling in the sides.
Mix well.
Serve hot or warm.
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.
In a medium bowl, combine sour cream, cream cheese, mayonnaise and seasonings.
Stir in onions, spinach and finely chopped water chestnuts.
Cover; chill several hours to blend flavors.
Scoop out the center of the bread, making a bowl for the dip.
Tear the bread that was removed to make the bowl into dip size pieces. Place bread on a round dish and place bread pieces around it.
oasted.
To make the creamy mustard dip, combine all ingredients in
In medium bowl, stir spinach, sour cream, mayonnaise, soup mix, water chestnuts, and green onions.
Mix until well blended. Cover and chill for 2 hours to blend flavors.
Stir well before serving.
Serve with your favorite crackers.
nother use.) Fill bread with spinach dip just before serving; cover with
In medium bowl, combine sour cream, mayo and seasonings.
Stir in chopped onions, spinach, chopped water chestnuts and red peppers.
Cover and refrigerate.
Serve with crisp or assorted crackers.
Makes 3 1/2 cups dip.
Drain spinach well, reserving 2 tbsp. liquid.
Chop spinach if using whole leaf spinach.
Combine reserved liquid, sour cream, mayo and soup mix.
Stir in spinach and red pepper.
Refrigerate several hours or overnight to blend flavors.
Serve with vegetables, bread or crackers.
Preheat oven to 450 F.
Spray large baking sheet with oil cooking spray.
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini in a bowl with the olive oil.
Mix dry ingredients in a plastic bag.
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
Bake 20 minutes.
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.
In a bowl, stir together yogurt, sour cream and vegetable soup mix. Squeeze excess liquid from spinach.
Finely chop the spinach. Stir spinach, water chestnuts, onion and ground red pepper into yogurt mixture. Cover and chill
for 2 to 24 hours before serving. Serve with assorted vegetables or crackers.
Combine first 6 ingredients.
Mix well.
Stir in onions, spinach, water chestnuts and red pepper.
Cover and refrigerate until flavor blends.
Serve with vegetables or assorted crackers.
In medium bowl, combine sour cream, mayonnaise and seasonings. Stir in onions, spinach, water chestnuts and pepper.
Cover; refrigerate to blend flavors.
Serve with crisp vegetable dippers, assorted crackers or bread.
Makes 3 1/2 cups.
Squeeze spinach until dry.
Stir ingredients together.
Cover; refrigerate 2 hours.
Stir before serving.
Serve with crackers or bread.
In a large bowl, blend the cream cheese, yogurt and cottage cheese. Mix in the spinach, onion and salt. Refrigerate 2 to 3 hours before serving.
Mix everything together except spinach.
Add spinach; mix well.
Cover and refrigerate 2 hours or overnight.
Stir before serving.
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, chestnuts and green onions. Cover. Refrigerate 2 hours. Stir before serving. Make be served in a hollowed out round loaf of bread.
Drain spinach, reserving 2 Tbsp. liquid.
Combine reserved liquid, sour cream, mayonnaise and soup mix.
Stir in spinach and red pepper.
Refrigerate several hours or overnight.
Serve with vegetables, bread or crackers.
In medium bowl, combine sour cream, mayonnaise and seasoning. Stir in onions, spinach, water chestnuts and red peppers.
Cover and refrigerate to blend flavors.
Serve with crisp vegetable dippers, assorted crackers or bread.