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.

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 90 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

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Comments

  1. For my Spinach dip, I used the last batch of Mrs Grass Homestyle Vegatable Soup last year. I used this soup for over 40 years.
    My dear Mrs Grass has discontinued this soup.
    I’m going to try this recipe with Knorr mix and hope it come close to what I’ve always made.
    I’m hoping it that is does, my family loved so much, even
    down to tearing the bread bowl apart!! I always gave it as gifts to my loved ones as well. 🤞🏻🙏
    I’ll try and let you folks know how it turns out.
    Thank you for all of your ideas!!😉

    1. Hi Lou, oh no! I hate when that happens, but hopefully this recipe does the trick. Yes please come back and let us know how it goes! – Meggan

  2. Iv been usit this recipe for yeat with the leek soup mix. 2things I do is I add 1 teaspoon to one tablespoon of Dill weed depending on how much you make and to taste but it has to set for a while for the flavor to come out i rub it in hands to bhelo bring out flavor and I add garlic powder to taste iv made it one time and forgot the dill weed and it was just not as good will be trying the water chestnuts.

    1. Hi Folly, the cream cheese is for the hot version of this dip while the sour cream is for serving cold. – Meggan

  3. I’ve been making this dip for decades. My only suggestion is that, in replacement of, or, in addition to the water chestnuts, I dice crisp sweet apple into tiny piece and stir that in. It adds a perfect something extra to the flavor. People ALWAYS rave over it and then ask me what it is that I do different. Everyone I know who makes this stuff now adds the apple to the dip. SOOOOOO yummy!5 stars

    1. Hi Michael, I’ve substituted Greek yogurt. The yogurt’s consistency is different than sour cream. Are you thinking about trying a different type of yogurt? – Meggan

    1. Hi Caitlyn, sorry for the confusion. If you are making it as a cold dip, use sour cream. If you are making it as a hot dip, use cream cheese. :) – Meggan

    1. Hi Anita, this is common when sour cream is frozen. With a whisk or a hand mixer, beat it until it gains a nice smooth consistency. – Meggan

  4. Been making this for years. However, I’ve found out that it stays thicker if you microwave the frozen spinach for 3-5 minutes on high, let cool, then press out all excess water using a spatula and a wire mesh strainer then squeezing it by hand to drier still. Not a big fan of water chestnuts. I always make a double recipe because it does not last long.5 stars

  5. I agree this is the best spinach dip ever! Growing up in West Michigan this is the only spinach dip we knew. To this day if someone comes to a get together with a store bought substitute we all know!5 stars

  6. I don’t cook the spinach. I thaw it, drain it and put it in the mixture and refrigerate for 2 hrs. Everyone loves it!!! I bet it is good with artichoke hearts!!!!5 stars

    1. Same. I’ve made this for years, “cooking the spinach” was not in my old recipe. This has always been a hit, uncooked spinach ‘n all. Was cooking the spinach always supposed to be in the recipe?

  7. I do not come the spinach. I thaw it out, squeeze it and put it in the mixture. My cousins mother in law cooked the spinach and she said it was horrible, not like mine. She loves mine!

  8. I use about 1/2 pkg of wither Knorr Cream of Leek or Cream of Vegetable soup mix, and substitute Greek yoghurt for the sour cream, and people tell me it’s the best spinach dip they’ve ever had.5 stars

  9. I dream of this stuff! I take the bread removed from the sourdough bowl and toss it in garlic butter & lightly toast it to dip into the well, DIP! I BRUSH THE BREAD BOWL with garlic butter too. The when everyone leaves, I pull it out and & enjoy it myself after clean up. Self indulgent? Why, YES!🤶5 stars

  10. I have used the VEGETABLE SOUP MIX for many years, in making spinach dip, and am very disappointed that they keep messing with the formula to the mix, now called Vegetable Recipe Mix, and is missing the original main ingredients that made it so good!!! PLEASE, MAKE IT ORIGINAL AGAIN, AND LEAVE IT ALONE!!!!5 stars

    1. The way I was originally shown this recipe was with Knoor Leek soup mix. I have found the taste to be a bit more flavorful than the vegetable soup mix. I’m only able to find the leek soup mix online (Amazon in a 3 pack). I don’t cook the spinach but do drain it (squeeze out excess liquid). I also use King’s Hawaiian rolls for dipping.

    1. Hi Pat, it’s not the same but it might still be good (I haven’t tried it so I don’t know). I would say just use 1 packet. Is there a dip recipe on the package? Maybe you can follow that? It sounds like it would still be great! Good luck. Thanks – Meggan

  11. I’ve been using this recipe for years! Best recipe ever!! I use a food processor with fresh spinach. Turns it a nice minty green color. :)5 stars

    1. Hi Cheryl, yes I did. I just threw it in the microwave with a couple of tablespoons of water. Cover tightly and microwave until starting to wilt, about 30 seconds to 2 minutes depending on your microwave. Squeeze it dry in a clean kitchen towel. I hope this helps! Thanks – Meggan

    1. Hi Tamara, when are you going to make this? I might have time to test it and let you know. If I test it tomorrow and report back, is that soon enough? -Meggan

  12. This is the Knorr re ipe I use too, but I add chopped marinated artichoke hearts and a little bit of Ranxh seasoning packet to taste. Spoo yummy!5 stars

    1. Yes! I would just chop it. If you have a food processor, throw it in there when it’s thawed. Pulse it a few times. Or, you can chop it by hand too, no problem. Thanks!

    1. Good question! While you could, I think the sour cream and/or mayonnaise would become watery and/or separate. So I don’t really recommend it. I think you’d ultimately be disappointed with the result! But great question.

  13. ALL I want to know is why can I not find Knorr Soup Mix in the grocery Store. I do not need any more recipes for Spinach Dip…right now anyway. Are you still making the Knorr Soup Mix? I would appreciate a suggestion for where I can locate the Soup Mix. Thank you. Millie Thompson.

  14. 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. 

  15. 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

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

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

  18. 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

  19. You say guilty pleasure, I say healthy treat. After all it’s mostly spinach and it is a superfood. I love the addition of the water chestnuts, I need to give that a try. 5 stars