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This Knorr Spinach Dip Recipe is the classic version you know and love! Cold and creamy, it’s so easy to make and tastes even better than you remember.
Savvy cooks have been relying on a pantry staple— Knorr vegetable mix— as a seasoning for spinach dip for years. Even though it’s actually a soup mix, there’s a picture right on the small, yellow packet of what it’s really loved for: spinach dip.
Serve it with crackers, chunks of bread, and a whole bunch of veggies, depending on the group. Just make sure you have a backup supply, because spinach dip this delicious has a way of disappearing, bread bowl and all.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Water chestnuts: These are a crunchy, aquatic vegetable that grows under water. You can find them in almost any well-stocked grocery store. Look in the international aisle or the Asian foods section, as they’re often added to stir-frys.
- Knorr vegetable mix: This used to be labeled “soup mix” but Knorr changes their packaging every once in awhile. By the way, the Leek Soup mix can also be used for this dip. (I love Knorr much more than Lipton brand, by the way.)
- Frozen spinach: To substitute fresh spinach, use 1 pound fresh spinach leaves instead of the 10 ounces of frozen spinach. Cook according to the package directions and squeeze dry in a clean kitchen towel.
Step-by-step instructions
- In a large bowl, combine sour cream, mayonnaise, water chestnuts, scallions, and Knorr mix. Stir to combine.
- Stir in spinach, using a spoon or spatula to break up and distribute any clumps of spinach.
- Cover and chill at least 2 hours or overnight. Serve with bread and fresh vegetables.
Recipe tips and variations
- Yield: This recipe makes about 4 cups dip, enough for 16 servings, ¼ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: For the best flavors, let the dip chill at least 2 hours. Or, make it a day ahead and keep it in the refrigerator overnight.
- Artichokes: Spinach Artichoke Dip is hard to beat. Add one can of artichoke hearts, drained and chopped, to the recipe.
- Bread bowl: The only thing better than Spinach Dip is Spinach Dip in a bread bowl! Slice off the top of a round, rustic loaf of bread (such as sourdough, country white, or Italian) and hollow it out. Cut the lid and inner bread pieces into chunks for serving.
Recipe FAQs
Unfortunately not; there is a small amount of barley in the mix.
Yes, you can substitute an equal amount of thick, creamy Greek Yogurt for the sour cream in this dip recipe.
Preheat the oven to 350 degrees. In a large bowl, add 1 (14 ounce) can artichokes (drained and chopped), 10 ounces frozen chopped spinach (thawed and squeezed dry), 8 ounces softened cream cheese, 8 ounces sliced water chestnuts (drained and chopped), 1 cup shredded Mozzarella cheese, ¾ cup mayonnaise, 1 packet Knorr Vegetable Recipe Mix, and 2 cloves minced garlic. Stir to combine, then pour into a 2-quart baking dish. Sprinkle with ½ cup grated Parmesan cheese. Bake until the dip is hot and bubbly, about 30 to 35 minutes.
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Knorr Spinach Dip
Ingredients
- 1 (16 ounce) container sour cream
- 1 cup mayonnaise
- 1 (8 ounce) can sliced water chestnuts drained and chopped (see note 1)
- 3 scallions thinly sliced
- 1 (1.4 ounce) packet Knorr Vegetable Recipe Mix (see note 2)
- 1 (10 ounce) package frozen chopped spinach cooked and squeezed dry (see note 3)
- bread chunks and fresh vegetables, for serving
Instructions
- In a large bowl, combine sour cream, mayonnaise, water chestnuts, scallions, and Knorr mix. Stir to combine.
- Stir in spinach, using a spoon or spatula to break up and distribute any clumps of spinach. Cover and chill at least 2 hours or overnight. Serve with bread and fresh vegetables.
Recipe Video
Notes
- Water chestnuts: These are a crunchy, aquatic vegetable that grows under water. You can find them in almost any well-stocked grocery store. Look in the international aisle or the Asian foods section, as they’re often added to stir-frys.
- Knorr vegetable mix: This used to be labeled “soup mix” but Knorr changes their packaging every once in awhile. By the way, the Leek Soup mix can also be used for this dip. (I love Knorr much more than Lipton brand, by the way.)
- Frozen spinach: To substitute fresh spinach, use 1 pound fresh spinach leaves instead of the 10 ounces of frozen spinach. Cook according to the package directions and squeeze dry in a clean kitchen towel.
- Yield: This recipe makes about 4 cups dip, enough for 16 servings, ¼ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: For the best flavors, let the dip chill at least 2 hours. Or, make it a day ahead and keep it in the refrigerator overnight.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This spinach dip is a favorite of ours. Friends expect it at pot lucks now. Easy to make ahead and it tastes better the longer it sits.
Thank you for your comment, Rene! take care! – Meggan
put the recipe back on the veg pk for the Spinach Dip! Knorr dip is great,! I have my family hooked
Love the Knorr spinach dip so does everyone that I take it to.
Happy it’s a hit, April! Take care! – Meggan
Can I substitute conned chopped spinach for the frozen?
Hi Connie, I don’t see why not! Just make sure to drain it well. = Meggan
This fabulous. My preference is omitting the water chestnuts (not a fan) and partially cooking then hand-squeezing the water out of the spinach enhances the flavor. It’s a great dip, spread or “off the spoon” mix. Multiplies well too.
Your recipe says cream cheese instead of sour cream in one section, and may be confusing to some, just an FYI! :)
Hi Amber, thank you so much! I will fix it up so it’s less confusing. The hot version uses cream cheese while the cold version uses sour cream. Thanks so much again! – Meggan