This post may contain affiliate links. For more information, please see our affiliate policy.
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.
Spinach Artichoke Dip
Homemade Spinach Artichoke Dip is even better than the classic restaurant appetizer. It’s hot, bubbly, cheesy, and just begging for some crusty bread or tortilla chips. Hot or cold, Spinach Dip is always a party…
View Recipe
More delicious dips to try
Appetizer Recipes
Easy Dill Dip
Appetizer Recipes
Buffalo Chicken Dip
Appetizer Recipes
French Onion Dip
Appetizer Recipes
Cheesy Bacon Dip
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 the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
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.
I included BOTH cream cheese and sour cream. I am just finding out that it is one or the other. I hope it’s not ruined. It is in the oven as we speak.
Adrianna
Hi Adrianna, so sorry about that! How did it turn out? – Meggan
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