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The dip is commonly eaten as an hors d'oeuvre, appetizer, or party platter. Many casual restaurant chains offer spinach dip on their menus. [1] Several commercially prepared, mass-produced spinach dips are sold in grocery stores and supermarkets. [5] Some commercial powdered mixes, such as Knorr, are available to flavor the dip.
MIX cream cheese spread, sour cream and dressing mix in medium bowl until well blended. STIR in remaining ingredients; cover. Refrigerate several hours or until chilled.
vegetable cooking spray; 1 medium onion, chopped (about 1/2 cup); 2 package (10 ounces each) frozen chopped spinach, thawed and well drained; 2 tbsp all-purpose flour; 1 cup Pace® Picante Sauce ...
Aromat is a food seasoning, invented in Switzerland by Walter Obrist for Knorr Thayngen, the Swiss branch of the German food company Knorr, in 1952. Aromat was originally called "Pflanzenextrakt", which means plant extract in German. Knorr dropped the name in 1953 and altered its form, from cubes to a powdered seasoning. [1]
The popularity of chips and dip significantly increased in the United States during the 1950s, beginning circa 1954, due to changes in styles of entertaining in the suburbs and also due to a Lipton advertising campaign based upon using Lipton's instant dehydrated onion soup mix to prepare dip.
Knorr (/ n ɔːr /; [1] German:) is a German food and beverage brand based in Heilbronn, Germany and founded in 1838. It has been owned by the British company Unilever since 2000, when Unilever acquired Best Foods , excluding Japan , where it is made under license by Ajinomoto .
Knorr may refer to: Knorr (surname) Knorr (brand), a brand of foods and beverages, particularly known for dehydrated broth; Knorr-Bremse, manufacturer of braking systems for rail and commercial vehicles; R/V Knorr, the ship used to find the wreck of the Titanic; Knorr Arena, in Heilbronn, Germany; Knorr, older spelling of Knarr, a type of ...
The Knorr quinoline synthesis is an intramolecular organic reaction converting a β-ketoanilide to a 2-hydroxyquinoline using sulfuric acid. This reaction was first described by Ludwig Knorr (1859–1921) in 1886 [1] Knorr quinoline synthesis. The reaction is a type of electrophilic aromatic substitution accompanied by elimination of water.