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.
This cool and creamy dip has a smooth texture perfect for dipping with crunchy things. Serve it with crackers, chunks of sourdough bread, and a whole bunch of veggies like red peppers and carrots, 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 of fresh spinach leaves instead of the 10 ounces of frozen spinach. Cook according to the package directions and squeeze out excess liquid and moisture 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 spinach in to the mixture, 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 with plastic wrap 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.
- Favorite dippers: I could eat this cold spinach dip recipe with a spoon, if I’m being honest. It’s also delicious with carrot sticks, broccoli florets, cucumbers, sliced bell peppers, celery sticks, baguette slices, pita chips, and tortilla chips.
- Customize your dip: Spinach Artichoke Dip is hard to beat. Add one can of artichoke hearts, drained and chopped, to the recipe. Or, add more flavor with worcestershire sauce, red pepper flakes, kosher salt, and black pepper.
- 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.
Frequently Asked Questions
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.
More delicious dips to try
Appetizer Recipes
Dill Dip Recipe
Appetizer Recipes
Buffalo Chicken Dip
Appetizer Recipes
French Onion Dip
Appetizer Recipes
Cheesy Bacon Dip
Join Us
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.
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.
I’ve been making this for at least 20 years. I have never cooked the frozen spinach after defrosting it. That was not part of the original recipe. I defrost and squeeze out the water while wearing gloves. I think cooking the spinach ruins the dip because it can become bitter and watery
You know, I took this recipe straight off the box. I don’t know when they started saying to cook the spinach. Perhaps due to all the e.coli breakouts around spinach? I have no idea. You do have to squeeze the cooked spinach dry so well so try to avoid the water. I think that would probably be true, though, even if the spinach is uncooked. Anyway. I’m glad you can make the recipe the way you like it, that’s the main thing. Take care. -Meggan
I’m gonna be making this recipe today I was wondering if I can also add artichoke hearts to it what are your thoughts?
Hi Liz! Yes, artichoke hearts would be great. I assume you mean the jarred ones. People have varying opinions on whether or not you should rinse them. I never do when I add them to hot spinach artichoke dip, but that has a plain base (cream cheese and mayo, for example), while here you have the spices in the Knorr seasoning. So you could consider rinsing them so they aren’t too salty. That would be the only factor at play here. Other than that, they will already be cooked so you just need to chop them up and stir them in! Sounds delicious. :) Thanks! -Meggan
I’ve made this for years, and also never cooked the spinach. Thaw, then drain, then squeeze every bit of liquid out of the spinach. I love water chestnuts and the crunch they provide in this dip, so I double the amount.
Thanks for sharing, Sally! Take care! – Meggan
Well I made this today. I read so many differect recipes and I guess cream cheese got stuck in my memory bank. I followed this recipe to a T except I added 8 oz cream cheese. Not sure how this is going to turn out, hoping for the best. Any thought to how I might salvage this? Add extra spinach or something?
Hi Lucy, I understand, I use sour cream for cold Knorr dip, and cream cheese for hot dip. I would first check to see how it turns out. It might be on the thicker side, but still useable. (Maybe would just need some seasonings adjusted.) Extra spinach, a little extra mayo, or a little extra sour cream may help, too. If you happened to use cream cheese instead of sour cream, you can transfer it to a 2-quart baking dish. Sprinkle with ½ cup grated Parmesan cheese. Bake at 350 degrees until the dip is hot and bubbly, about 30 to 35 minutes. I hope this helps! – Meggan
You are exactly right about Knorr! It is so much better in this dip than Lipton. I’ve always put knorr in this recipe , but this time my store was out. It just didn’t have the same flavor with Lipton.
I make this dip every Christmas. I order a 2 lb. round loaf of pumpernickel bread from a local store, double the recipe, and break up the bread. We love it with pumpernickel bread.
That sounds delicious, Donna! YUM! I hope you have a Merry Christmas! – Meggan
I have been making spinach dip for decades using Knorrs vegetable soup mix and frozen spinach, however I have never cooked the spinach. Your thoughts on this please!
Hi Desiree, I prefer to cook it and squeeze the liquid out. Feel free to make it as you like! No judgment on either way here! – Meggan
I have been making this dip for over 30 years. I always double the spinach and water chestnuts. You can add radishes if you’re out of the water chestnuts.
Do you only double the spinach and waterchestnuts and not the sour cream?
I love Knorr spinach dip!
Can you freeze it for later?
Same here, Ivetta! While you could, in an airtight container for up to 2 months, I don’t recommend it. The sour cream and/or mayonnaise would become watery and/or separate. I think you’d ultimately be disappointed with the result! But great question! Take care! – Meggan
for anyone wondering, all the dippers for this given are good, but the *best* thing to eat this with is regular store bought Hawaiian rolls, we don’t actually use the Knorr mix and have a blend we make ourselves, but hawaiian rolls are 100% definitely #1 for this
That’s a REALLY good point, I will add those to the post. You’re absolutely right. The rolls are the best thing to happen since sliced bread. :) Happy Thanksgiving! -Meggan