(Patchwork)
HI, I use the one on the back of the Package of Ranch Dressing mix. It calls for waterchesnuts and I really like it. You might want to put in a franch bread bowl with crackers or the bread you cut out of the bowl on the side. HTH

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(MaryFS)
This is the one I make..........

10oz. chopped spinach (drained and squeezed out)
16oz. sour cream
1/2 cup of mayonnaise
1 can of water chestnuts (chopped)
1 pkg. veg soup mix
1/2 tsp lemon juice

Mix all ingredients

I buy a Hawaiin bread bowl. Scoop out most of the bread on the inside. Place dip inside. Break up pieces of inside bread and serve with dip.

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(Ryans Mom10)
Here is the one I make and it is yummy-

1 pkg-10 ounces of frozen spinach,thawed,chopped and drained
1 container-16 ounces or sour cream
1 cup of mayo
1 pkg. knorr vegetable soup,dip & recipe mix(in the soup isle in a yellow box)
1 can-8 ounces of water chestnuts drained and chopped
3 green onions chopped

in medium bowl mix spinach,sour cream,mayo,soup mix,waterchestnuts and green onions well.

cover and chill for 2 hours to soften soup mix and blend flavors well.

stir well.if desired spoon into round bread bowl hollowed out and bread cubed that was cut out or serve veggies or crackers.We like pumperknickel bread best.

veriations are adding 2 cups of swiss cheese for a spinach and cheese dip
or
substitute 1 container-16 ounces plain lowfat yogurt for the sour cream for a yogurt spinach dip.

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(Kimmiekoala)
This is my MIL recipe and I make it all the time.
Cheesy Spinach Artichoke Dip

11 6" pitas
1/3 C chopped sun-dried tomatoes
1C boiling water
1 14oz can quartered artichoke hearts, drained & coarsley chopped
1 10oz pkg frozen chopped spinach, thawed, drained and squeezed dry
1 8oz tub cream cheese, softened
1 8oz carton sour cream
3/4 C milk
1/2 C grated fresh parmesan cheese
2 oz crumbled feta cheese
1/2 C diced onion
1/2 C mayo
1Tb red wine vinegar
1/4 tsp ground pepper
2 cloves of garlic, crushed

Preheat oven to 350. Split each pita bread in half horizontally, cut each half into 6 wedges. Place on a baking sheet in a single layer. Bake for 10min.

Combine sun-dried tomatoes with water in a small bowl(I just use coffee mug). Let stand 1 hour.

Place artichoke hearts and the next 11 ingredients in crockpot. Stir well. Cover with lid and cook on low for 1 hour. Drain the tomatoes and stir into dip. Cover and cook 1 additional hour.

This is the best dip. It seems time consuming but really it's not. It is worth it. The recipe was orginally made to use fat-free or low fat mayo, cream cheese and sour cream. We just have always used the regular. When MIL first made it she used all low-fat and you could not tell.


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(Mommy27)
A friend gave me this one last year and everyone loved it,two of my Aunts called to make sure I was making it at Christmas this year.Its so easy too.
1 stick butter
2 8ounce cream cheeses
1/4 onion chopped small
1 small box frozen spinach
8 ounce sour cream
4 ounces colby or cheddar cheese grated
In microwave melt the butter and onion till onion is soft.....add cream cheeses and colby..cook till cheeses melted and stir good.In separate bowl cook spinach till completely thawed..drain well(use paper towel)..add spinach to cheese mixture..add sour cream and cook for one minute and thouroughly blend.

I don't use artichoke but you can add some fresh artichoke if you like.

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(Hindsight2020)
I really like the Spinach Dip mix you can get from Tastefully Simple. 1.5 oz for 6.99 makes 7 cups dip. I normally make almost everything I can from scratch, but this stuff is wayyyyy better. And no, I don't sell it, I just like it tongue.gif

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(Evansma)
I know I'm kind of late on this one but I've been working on a spinach and artichoke dip and have finally come up with one that I like.
It's a double recipe since I'm usually feeding 20 or more people with it....

2 bags of spinach
2 cans of artichoke hearts (quartered)
8 oz cream cheese
1/2 c sour cream
1/2 c cream (i use whipping cream; not whipped)
2 tbs chopped garlic
1 tsp white pepper
1 c mozz cheese
1 c monterey jack cheese

top with grated/powdered parm cheese for a little crust on top.

I usually put this in a slow cooker, especially if there are a lot of people eating.
Although, It's better baked at 350 for 45 minutes.

I use either chips or baguette bread that's been toasted for dipping.

Enjoy!

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(Debellafunk)
I have a baked Artichoke-Spinach Dip
1/2 cup Shredded Mozzarella cheese
1/2 cup Dairy sour cream
1/2 cup Mayonnaise or Salad Dressing ( I use Mayo)
1/2 cup grated Parmesan cheese
1 to 2 Teaspoons Dijon-style mustard
1 14- ounce can attichoke hearts, drained and coarsely chopped
1 cup loosley packed, Coarsly chopped spinah leaves ( I just use the frozen kind)
1/2 cup finely chopped red onion

in a large bowl combine mozzarella cheese, sour cream, mayo,1/4 cup parm cheese, mustard. Stir in artichoke hearts, spinach, and onion. Spread mixture evenly into a 9 inch pie plate. Sprinkle with the remaining parm.

Bake uncovered 350 for about 15 mins.

you can also make it ahead cover and chill for up to 24 hours. but bake for 25 mins

Also I have an easy cold just Spinach one.
2 boxs of the frozen chopped spinach thawed
1 med red ionion
1/2 -1 cup mayo

press all water out of spinach. finely choppped med red onion add together and then mix in the 1/2-1 cup mayo. eat with chips. you have to like onion tho