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.

Knorr spinach dip in a bread bowl.

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.

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:

Knorr spinach dip in a bread bowl.

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. 
5 from 41 votes
Prep Time 5 mins
Cook Time 2 hrs 5 mins
Total Time 2 hrs 10 mins
Servings 16 servings
Course Appetizer
Cuisine American
Calories 163

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

  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 chopped spinach. Ordinarily sold in little, brick-shaped packages in the frozen foods section. You can also use fresh spinach—instructions below.
  4. 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.
  5. 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.
  6. Artichokes. Artichoke spinach dip is hard to beat. Add one can of artichoke hearts, drained and chopped, to the recipe.
  7. Baby shrimp. 1 to 2 cups of baby shrimp, cooked and shelled, make an already great dip even better.
  8. Parmesan cheese. Freshly grated, or the stuff in the green can; a little cheese gives an umami flavor.
  9. Greek yogurt. A good, thick Greek yogurt lightens things up if you’re looking for a healthy spinach dip.
  10. 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.

Nutrition

Calories: 163kcalCarbohydrates: 4gProtein: 2gFat: 16gSaturated Fat: 5gCholesterol: 21mgSodium: 133mgPotassium: 127mgFiber: 1gSugar: 2gVitamin A: 2286IUVitamin C: 2mgCalcium: 57mgIron: 1mg
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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. In my store, it’s located with the salad dressings.  Just past them is a section that carries packaged, dry salad dressing mixes. Hope this helps. 

  2. I love this recipe but I have a problem….I look for the Soup Mix and the stores don’ t seem to carry it up here in my store I shop with . Any suggestions. Millie Thompson

  3. I add diced bacon to mine instead of water chestnuts and some Parmesan cheese. Everyone goes nuts over it.

  4. Oh Meggan, this is perfect! I LOVE water chestnuts, too – fabulous idea to add them into a spinach dip! :-)5 stars

  5. I too am a stalker of spinach dip!  I love the stuff! Warm or hot it’s always fab!! Great recipe as always!  Have a great weekend honey!5 stars