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 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.
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.
Stir 1 package Knorr vegetable mix, sour cream and mayonnaise until well blended.
Stir in spinach and water chestnuts.
Next put the green onions in and stir well again.
Chill 2 hours.
Stir again before serving.
Serve with crackers, veggies or mountain bread.
Pumpernickel bread is also great cut or pulled off into small chunks to dip in mixture!
Enjoy, it's delicious!
In medium bowl, stir spinach, mayonnaise, sour cream, soup mix, water chestnuts and green onions until well mixed.
Cover, chill 2 hours to blend flavors.
Cut top from round bread and remove inside soft bread making a bowl.
After stirring dip to mix well, spoon into bread bowl and replace lid on top of bread.
Toast bread leftovers and serve with dip along with salad crackers.
Squeeze spinach until dry.
In bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions.
Cover; refrigerate 2 hours.
If desired, serve in a round loaf of pumpernickel bread or as dip for raw vegetables.
Thaw spinach; squeeze dry and set aside.
Stir sour cream and mayonnaise together.
Add vegetable soup mix and stir until well blended, scraping sides of bowl periodically.
Stir in spinach and water chestnuts.
Add green onions and blend well.
Cover and chill for at least 2 hours before serving.
Serve with your favorite brand of crackers.
Thaw spinach, squeeze out and chop.
Add sour cream and mayonnaise.
Finely chop water chestnuts and green onions or onion; add vegetable soup mix.
Add this mixture to the spinach, sour cream and mayonnaise mixture.
Refrigerate for 2 hours or overnight.
Thaw and drain spinach. Mix
sour cream, mayonnaise, and Knorr mix. Add thawed spinach. Mix well. Chill. Serve with sour dough bread.
Thaw spinach and squeeze dry.
Stir in 1 package soup mix, sour cream and mayonnaise until blended.
Stir in spinach and green onions. Cover. Chill 2 hours. Stir before serving.
Makes 4 cups.
In a medium bowl stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed. Cover, chill 2 hours to blend flavors. Stir well. If desired, spoon into round bread bowl. Serve with cut-up vegetables, chips, or crackers.
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 medium bowl, stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed.
Cover; chill 2 hours to blend flavors.
Stir well.
If desired, spoon into round bread bowl.
Serve with cut up vegetables or chips. Try gourmet crackers.
Makes about 4 cups.
Drain and squeeze all water from spinach.
Mix all ingredients together.
Refrigerate 2 hours or let set overnight.
Good with crackers or corn chips.
In bowl, combine spinach, sour cream, mayo, soup mix, chestnuts and green onions.
Cover and chill, then serve.
Blend together soup, sour cream and mayonnaise.
Stir spinach, water chestnuts and onions into creamy mixture.
Cover and chill for 2 hours.
Thaw and squeeze spinach until dry.
Stir together spinach, sour cream and mayonnaise.
Add soup mix, water chestnuts, and onions.
Blend well.
Cover and refrigerate overnight.
Stir before serving with any bread or cracker.
Thaw spinach and squeeze dry.
Stir in soup mix, sour cream and mayonnaise until blended.
Stir in spinach, water chestnuts and onions.
Cover and chill 2 hours before serving.
Range top directions:
Place cheese in a 2-quart saucepan. Heat over low heat, stirring frequently until melted.
Stir in remaining ingredients.
Heat about 5 minutes longer, stirring occasionally until warm.
Makes about 3 cups dip.
Serve with bagels snack.
Mix first six ingredients, cover and chill for 2 hours. Hollow out bread and reserve bread chunks for dipping.
Serve dip in hollowed bread.