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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.

A bread bowl filled with Knorr Spinach Dip.

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.

Recipe ingredients:

Labeled ingredients for Knorr spinach dip.

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 chopped spinach. Ordinarily sold in little, brick-shaped packages in the frozen foods section. You can also use fresh spinach—instructions below.

Is Knorr dip gluten-free?

Alas, no. There is a small amount of barley in the mix.

Step-by-step instructions:

  1. First, in a bowl, mix together the sour cream, mayonnaise, water chestnuts, scallions, and Knorr mix.
  2. Next, stir in the chopped spinach. Break up any stubborn clumps of spinach with a wooden spoon as you mix.
  3. Then cover the bowl and chill for 2 hours, up to overnight. Easiest thing ever.

Recipe tips and variations:

  • Fresh spinach: To substitute fresh spinach for the frozen spinach, use a pound of fresh spinach leaves for every 10-ounce package of frozen that you need. Cook according to the package directions and squeeze dry in a clean kitchen towel.
  • 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. Artichoke spinach dip is hard to beat. Add one can of artichoke hearts, drained and chopped, to the recipe.
  • Baby shrimp. 1 to 2 cups of baby shrimp, cooked and shelled, make an already great dip even better.
  • Parmesan cheese. Freshly grated, or the stuff in the green can; a little cheese gives an umami flavor.
  • Greek yogurt. A good, thick Greek yogurt lightens things up if you’re looking for a healthy spinach dip.
  • Serve in a bread bowl. Usually people serve this famous spinach dip by spooning it into a scooped-out loaf of bread. Slice off the top of a round, rustic loaf of bread (pumpernickel, sourdough, country white) and hollow it out.  Also, hold onto the lid and the inner bread chunks.
Knorr spinach dip in a bread bowl with various veggies and bread chunks.

How to make hot Knorr Spinach Dip:

Unlike the chilled version, this delicious spinach dip uses cream cheese and a few other ingredients. However, it bakes up like a dream and everyone pretty much inhales it the moment you set it down.

Ingredients:

  • 10 ounces frozen chopped spinach
  • 8 ounces (1 package) cream cheese, softened
  • 1 package Knorr vegetable mix
  • ¾ cup mayonnaise
  • 1 cup shredded cheese (cheddar, pepper jack, or Swiss) divided
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (8-ounce) can water chestnuts, sliced
  • 2 cloves garlic, minced
  • ½ cup grated Parmesan cheese

Directions:

  1. First, preheat the oven to 350 degrees.
  2. In a bowl, mix together all the ingredients except the Parmesan cheese. Spoon into a 2-quart baking dish, and sprinkle the top with Parmesan cheese.
  3. Bake the spinach dip at 350 degrees for 30 to 35 minutes, or until the dip is piping hot. Serve immediately.

More dip recipes:

A bread bowl filled with Knorr Spinach Dip.

Knorr Spinach Dip

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. 
4.99 from 165 votes
Prep Time 10 mins
Cook Time 2 hrs 5 mins
Total Time 2 hrs 15 mins
Servings 16 servings (¼ cup each)
Course Appetizer
Cuisine American
Calories 175

Ingredients 

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

  1. 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.
  2. 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.)
  3. 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.
  4. Yield: This recipe makes about 4 cups dip, enough for 16 servings, ¼ cup each.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  6. 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

Serving: 0.25cupCalories: 175kcalCarbohydrates: 6gProtein: 2gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 23mgSodium: 299mgPotassium: 132mgFiber: 1gSugar: 2gVitamin A: 2286IUVitamin C: 2mgCalcium: 55mgIron: 1mg
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I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. I can’t wait to try the hot version, I love spinach dip. Anything spinach I love.. Thank you for actually having a recipe that gives an option of not adding artichoke. Great substitutes.5 stars

    1. Hi Brenda! You can find the amounts on the recipe card just above the comment section or you can use the “jump to recipe” button to go straight to it. Hope this helps! – Meggan

    1. Hi Lee, I’m sorry but I don’t have that recipe. I’m sorry about that! – Meggan

  2. Hi I made my knorr spinach dip but was given recipe to add 2 cups mayo .Well it came out amazing but I taste too much mayo. Is there a way I can add some other ingredient to remove a little of the mayo taste?

    1. Hi Joanne, I’m not sure what other ingredients you have in the dip since it wasn’t my recipe, but the tartness of some sour cream and crispness of water chestnuts may help the taste. Hope this helps! – Meggan

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