Knorr Spinach Dip

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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.

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.

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 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

  1. In a large bowl, combine sour cream, mayonnaise, water chestnuts, scallions, and Knorr mix. Stir to combine. 
Knorr spinach dip ingredients being mixed together in a clear bowl.
  1. Stir spinach in to the mixture, using a spoon or spatula to break up and distribute any clumps of spinach.
Knorr spinach dip ingredients being mixed together in a clear bowl.
  1. Cover and chill at least 2 hours or overnight. Serve with bread and fresh vegetables.
Knorr spinach dip in a bread bowl with various veggies and bread chunks.

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.
Spinach artichoke dip being scooped out of a cast iron pan.
Homemade Spinach Artichoke Dip is hot, bubbly, cheesy, and just begging for some crusty bread or tortilla chips.

Frequently Asked Questions

Is Knorr Spinach Dip gluten free?

Unfortunately not; there is a small amount of barley in the mix.

Can I use Greek Yogurt in Knorr Spinach Dip?

Yes, you can substitute an equal amount of thick, creamy Greek Yogurt for the sour cream in this dip recipe.

How do you make a hot Knorr Spinach Dip?

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

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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. 
Prep Time 10 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 15 minutes
Servings 16 servings (¼ cup each)
Course Appetizer
Cuisine American
Calories 175
5 from 480 votes

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.

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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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.

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Comments

  1. Knorr’s
    Spinach dip beef around long time.
    I’ve enjoyed it over the years.
    One my coworkers added garlic powder to dip; Wow what a difference in taste.
    Rye/ pumpernickel bread . Awesome flavor.
    Hope Knorr’s never goes out of recipe.
    Thanks👍

  2. 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

    1. 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

  3. I’m gonna be making this recipe today I was wondering if I can also add artichoke hearts to it what are your thoughts?5 stars

    1. 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

  4. 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.

  5. 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?

    1. 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

  6. 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.5 stars

  7. 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.5 stars

  8. 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!

    1. 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

  9. 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.

    1. 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

  10. 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

    1. 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

  11. Hi There ! I’ve been making Knorr Spinach Dip for many, many years. The only difference now is that Knorr says that the spinach needs to be frozen, chopped, and then cooked. Hah – Long, long ago cooking the spinach was not required since prepackaged frozen spinach of any kind is always cooked prior to packaging. Check out Google and you will see that what I say is true. I’ve served this spinach dip w/o cooking the spinach lots of times and no one ever got sick. I do use name brand packaged spinach when I make the dip. I would love to say Thank You for posting the recipe since it no longer is on the Knorr packaging. Knorr is revising the recipe’s packaging so that the recipe appears. Knorr’s recipe does say “Cook the Spinach,” but In will save my time and not do that. I have advised Knorr of the older recipe’s directions and what Google says about frozen spinach. Can Hardly Wait to Make the Dip !!! Thank You Again for the recipe (especially the ingredient amounts).

  12. I have used this recipe for many years as well as the artichoke spinach dip. Everyone loves both and I always make sure I have knorr on hand.

    1. Thank you so much for your comment, Pam! I’m so happy this recipe has been a keeper! – Meggan

    1. Hi Angela, thank you for your 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! – Meggan

    1. Hi Candi, I like sourdough, country white, Italian, or Hawaiian bread. I hope you love this dip! – Meggan

  13. This spinach dip is a favorite of ours. Friends expect it at pot lucks now. Easy to make ahead and it tastes better the longer it sits.

  14. put the recipe back on the veg pk for the Spinach Dip! Knorr dip is great,! I have my family hooked

  15. 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.5 stars

    1. 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

  16. So yummy! It’s a family favorite for holiday get togethers and leftover dip is even better! Quick, easy, but if you love Hawaiian Bread for the bowl, get it early or they’ll be gone!5 stars

    1. Hi Jeanie, so glad you loved it! Great tip for the bread bowl with the holiday approaching! Take care! – Meggan

  17. 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

  18. 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

    2. Just add more sour cream works like a charm then add more of the spinach scallions and water chestnuts if desired. The Mayo sour cream ratio is super flexible and forgiving – in fact in 80s recipe called for 1 cup each Mayo and Sour Cream – I just normally added extra sour cream and now I see it’s universal. Recipe also used to call for white onion … works great don’t need scallions.

  19. I’ve been making the cold Knorrs dip for years! People rave about it! A great number of years ago I had it at a baby shower. It was served with crackers. As I was sitting near the food table, I couldn’t stop eating it!! It’s so good! When I make it I opt not to add the water chestnuts. I just finished making it for the Christmas evening meal tomorrow to be served with veggies and crackers. I wanted to find the Good Thins beet crackers but couldn’t find them. They are SO GOOD with the dip!

    I looked over the recipe for the hot version. I noticed that there were no directions for thawing out the frozen spinach and squeezing out the water, then chopping it up. If someone didn’t read the whole post, they’d be wondering how to add frozen spinach to the rest of the ingredients! :-)

    I couldn’t find the vegetable soup mix. I had to get the spring vegetable one. I hope it tastes just as good.
    I usually use fresh cooked spinach. I think it’s easier than thawing out the frozen. Merry Christmas!5 stars

    1. Hi Kristi, it’s because it is a dry mix. Allowing the dip to chill will soften it up. Enjoy! – Meggan

  20. We went to buy the Knorr vegetable soup mix to make this (haven’t made in years) and it has tomato in it and makes a red broth. Did they change the soup mix?? We may have to use the leek then so I’m glad you mentioned it.

    1. Hi Renae, oh no! I’m not sure if they changed it, I’ll have to look into that. Hope you still enjoy! – Meggan

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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?

    2. Patty – The oldest version of the recipe (back in the 1970s) required “No Cooking of the Frozen, Chopped Spinach.” That is exactly as I will continue to make it … no one ever got sick. Google says that all frozen spinach is always cooked prior to packaging. We are smart and know how to save some time. Have a wonderful day.

  27. 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!

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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.

  33. 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.

  34. 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. 

  35. 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

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

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

  38. 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

  39. 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