I love spinach dips here a few of my faves.....
Baked Spinach fiesta dip
Ingredients:
1 cup chopped onion
1 tablespoon vegetable oil
1 cup chunky medium salsa, well drained
10 ounces frozen chopped spinach, thawed
2 1/2 cups shredded Monterey Jack cheese
8 ounces Light cream cheese, cubed
1/2 cup light cream
1/2 cup sliced black olives
1 cup chopped pecans
Directions:
Saute the onion in oil in a medium skillet over medium heat until tender. Add the salsa. Drain the spinach and squeeze dry. Add the spinach to the skillet. Cook for 2 minutes. Pour the mixture into 1 1/2quart baking dish. Stir in 2 cups of the Monterey Jack and the cream cheese, cream and olives. Sprinkle with the pecans. Bake, uncovered, at 350 degrees for 15 minutes. Cover with foil and bake for 15 minutes longer. Sprinkle with the remaining 1/2 cup Monterey Jack. Serve hot with tortilla chips
This recipe for Baked Fiesta Spinach Dip serves/makes 10.
Spinach bread bowl
serve this dip in hollowed out marble bread boule and with crackers
INGREDIENTS:
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) container sour cream
1 cup mayonnaise
1 envelope dry vegetable soup mix
1 (8 ounce) can water chestnuts, drained and chopped
3 green onions, chopped
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DIRECTIONS:
In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water chestnuts and green onions. Cover and chill in the refrigerator approximately 2 hours before serving.