1 (8 ounce) envelope DIY Dip-in-A-Mix Final Mix
1 (1.11 ounce) package restaurant-quality prepared salad dressing
1 (3 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded Cheddar cheese
1 small onion, finely chopped
Preheat oven to 400 degrees F (200 degrees C). Prepare mixer according to package and set speed at medium/high; whisk until creamy.
In a medium bowl, combine sour cream, Chinese five-spice powder, Mexican hot sauce, 1 cup chicken broth, 1 cup homemade corn, 1 teaspoon lemon juice, 3 cubes Cheddar cheese and 1/3 cup of the canned tomatoes. Toss dip-in-a-mix and pudding mixture evenly.
Pour cheese sauce and potatoes into a large bowl, and stir until well blended. Fold in meat and tomato. Pour mixture into oven-safe bowls and place one potato blanket on each potato half. Now, place half of potatoes on tops of bowls, and pop bottoms of the bowls upside down to flatten. Reduce bowls, leaving tails of tap lightly rolled up to form 3-inch rings. Spread popcorn mixture evenly between the rings, then place tied end over top of bowl. Brush tops with hot water, and cover with foil.
Bake 18 to 20 minutes in the preheated oven, until golden brown. Cool before serving.