spinach dip?

Question

does ne body have a good recipe for? i have sour cream n cream ch. can i use those or should i use mayo?

Answer 1

Spinach Dip~~

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup Mayonnaise
1 cup Sour Cream
1/2 cup Parmesan Cheese
1 tsp. garlic powder or 3 cloves garlic, minced
MIX all ingredients; cover. Refrigerate several hours or until chilled.

Planet Hollywood Spinach Dip~~
8 ounces cream cheese, cut in cubes
1/4 cup whipping cream
1 cup frozen chopped spinach, thawed and squeezed dry
2 tablespoons chopped pimento
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
2 tablespoons grated Parmesan cheese
2 teaspoons grated onion
1/4 teaspoon dried leaf thyme, crumbled
Combine cream cheese and cream in slow cooker. Cover and cook on LOW until cheese is melted, about 1 to 1 1/2 hours. Add remaining ingredients; cover and cook on LOW for about 45 minutes longer.

Answer 2

I've tried a lot of spinach dips, but this -- by far -- the the best...and easiest!

KNORR SPINACH DIP

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise (I use Hellmann's)
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped
Loaf of pumpernickel bread

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables. Then...GET OUT OF THE WAY!!! After the dip is eaten, enjoy the dip soaked bread shell as well.

Answer 3

Kraft Spinach Dip

1 container (16 oz.) Sour Cream
1 pkg. (10 oz.) Frozen chopped spinach, thawed, well drained
1 can (8 oz.) Water chestnuts, drained, chopped
1/2 cup Chopped red pepper
2 tablespoon Milk
1 envelope GOOD SEASONS Ranch Salad Dressing Mix
1/4 teaspoon Salt

MIX all ingredients until well blended. Refrigerate. Serve with vegetable dippers or chips.




Spinach Dip 1

1 pkg Knorr vegetable soup mix
1 cup mayonnaise
1-1/2 cups sour cream
1 pkg (300 gr) frozen spinach
1 green onion

Thaw out spinach. Drain and chop. Chop green onion fine. Combine all ingredients.




Spinach Dip 2

10 ounces frozen chopped spinach, thawed and drained
8 ounces sour cream
1 cup mayonnaise
1 package Mrs. Grass Homestyle Vegetable Soup Mix

In medium bowl, combine ingredients; mix well. Chill 3 hours or overnight. Stir before serving.




Spinach Dip in Bread Bowl

1 large loaf of round rye or white bread
1 10 ounce package frozen chopped spinach, drained
1 pint sour cream
1 package dry Original Harvest Ranch Dip Mix

Hollow out the middle of the loaf, cut the middle piece into chunks and place in air-tight bowl, set aside. Mix spinach, sour cream and dip mix together, place into the hollowed out middle of the bread loaf. Place chunks of bread cubes around the bread bowl.

Answer 4

Heres a good one from Emeril:

1/4 cup plus 2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 cups milk
Salt
Cayenne pepper
1/2 cup grated Parmesan (about 2 ounces)
1/2 cup grated Monterey Jack (about 2 ounces)
1 cup chopped onions
1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
2 tablespoons chopped garlic
2 (15-ounce) cans artichoke hearts, drained and julienned
10 to 15 small corn tortillas, cut into fourths
Vegetable oil, for frying


Preheat the oven to 400 degrees F. Preheat the oil in a deep fryer.
Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.

In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.

Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip.

Answer 5

Heres a good one
1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained

In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.

Answer 6

Everybody I know likes this one:

Spinach Dip

1 cup mayonnaise
1 can water chestnuts, chopped
1 cup sour cream
1 pkg frozen spinach, thawed and drained (squeeze the extra moisture out)
Coarsely-grated carrots
Minced garlic, to taste

Combine ingredients.
Refrigerate 2 - 4 hours.
Serve cold

Answer 7

SOUR CREAM YES. CREAM CHEESE NO! MAYO YES.
GET THE KNOORS SOUP ( VEGETABLE). THE RECIPE IS ON THE BOX. GOOD STUFF.

Answer 8

go to allrecipes.com!

Answer 9

NO MAYO....YUCK