Knorr spinach dip is a creamy, crowd-pleasing appetizer made with Knorr vegetable recipe mix, frozen spinach, sour cream, and mayonnaise. This easy dip comes together in minutes, chills until perfectly flavorful, and I love to serve it with bread, crackers, or fresh vegetables.
This one's on my Thanksgiving appetizer menu every year so don't forget a second box of spinach for a batch of artichoke spinach dip. Grab your slow cooker and add my recipe for Crock Pot Cowboy Soup to your game day menu!
How to Make Knorr Spinach Dip
Knorr spinach dip is made by mixing thawed frozen spinach with Knorr vegetable recipe mix, sour cream, and mayonnaise. After chilling for at least 2 hours, the flavors meld into a creamy, crowd-pleasing dip that's perfect with bread, crackers, or fresh vegetables.
- Chop water chestnuts and green onions (if using); thaw and squeeze dry the spinach.
- In a large bowl, combine sour cream, mayonnaise, Knorr Vegetable Recipe Mix, spinach, and mix-ins.
- Cover and chill 2 hours to overnight.
- Stir and serve in a bread bowl with bread cubes and veggie crudités.
Why You'll Love This Spinach Dip:
- 10-minute prep with simple pantry ingredients.
- Classic, nostalgic flavor everyone recognizes and adores.
- Chills beautifully and is the ideal make-ahead party dip.
Ingredients:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions And Variations
- Swap some mayo for Greek yogurt for a lighter dip (start 50/50).
- Add chopped water chestnuts for crunch.
- Stir in sliced green onions for a fresh bite.
- Serve in a bread bowl for a fun presentation.
Ingredients
- 1 10 ounce (1 10 ounce) frozen spinach thawed, cooked, excess moisture drained
- 16 Ounces (453 ⅗ Gram) Sour Cream
- 1 Cup (236 ⅗ ml) Mayonnaise
- 1 packet (1 packet) Knorr Vegetable Recipe Mix
- 1 8 ounce can (1 8 ounce can) water chestnuts drained and chopped
- 3 (3) green onions chopped (optional)
Instructions
- Cook the frozen spinach in the microwave for 2 minutes or until heated through. Using a paper towel, and a mesh strainer, press the excess moisture out. Discard the excess liquid.1 10 ounce frozen spinach
- Dice the fresh water chestnuts into small pieces.1 8 ounce can water chestnuts
- Finely chop the cooked spinach.
- Add all the ingredients to a large bowl.1 10 ounce frozen spinach, 16 Ounces (453 ⅗ Gram) Sour Cream, 1 Cup (236 ⅗ ml) Mayonnaise, 1 packet Knorr Vegetable Recipe Mix, 3 green onions, 1 8 ounce can water chestnuts
- Using a silicone scraper or wooden spoon, stir all the ingredients until combined. Be sure all the ingredients are thoroughly distributed throughout.
- Chill in the refrigerator for at least 2 hours before serving. Overnight is preferred.
How to prep a bread bowl:
- Using a serrated bread knife cut out the top and remove the inside of the bread bowl.
- Pull out the inside of the bread, and slice off the excess of the top.
- Break up the bread into bites sized pieces.
- Fill the hollowed-out bread bowl with the dip and surround it with the bread cubes.
Nutrition
Step-by-step Instructions
Prep the Spinach
Thaw and squeeze out all excess water from frozen spinach.
Mix the Base
Combine sour cream and mayonnaise in a large bowl.
Add Flavor
Stir in Knorr vegetable recipe mix and spinach until evenly combined.
Chill and Serve
Cover and refrigerate at least 2 hours before serving.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Storage Tips
- Store leftover spinach dip in an airtight container in the refrigerator for 3-4 days.
- If it looks a bit "wet" after chilling, that's the dried vegetables rehydrating; just stir and serve.
- Not recommended for freezing (texture becomes watery/grainy).
How I serve this spinach dip
My favorite type of bread bowl to serve the dip in is the pumpernickel flavor. It pairs perfectly with this creamy dip. But pumpernickel bowls are only available in my area during the winter holiday season.
Carrot sticks, broccoli florets, cauliflower florets, zucchini sticks and other fresh vegetables as well as toasted crostinis or crackers are other items to serve when I make this dip. But I love the classic bread.
How to serve spinach dip recipe in a bread bowl:
My mom always served the Knorr vegetable dip in a bread bowl. Back in the day, she had to special order it from the bakery manager at the grocery store. Thankfully, they are more readily available these days.
Remove the Bread Top
Using a serrated bread knife cut out the top and remove the inside of the round loaf.
Hollow the Loaf
Pull out the bread inside, leaving a ¾-inch wall.
Make Bread Cubes
Cut or tear the removed bread into bite-size pieces.
Fill
Spoon the dip into the bread bowl and surround with bread cubes and veggies.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Recipe FAQs, answers and tips:
If the dip looks 'wet' or the dried vegetables look like they are in a puddle, that is because they are just rehydrating. Give the dip a quick stir and you are all set to serve.
Chef Tip
I love bread cubes with this dip! I purchase a second bread bowl and cube it up so there is enough bread to dip into this dip.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
L. Parker says
That tip about using a second box of spinach for an artichoke version is genius for holiday buffets. I've always made the classic recipe but never thought to bulk it up that way—definitely
Zoe Parker says
This looks absolutely delicious! I love how you've detailed each step so clearly. Can't wait to try this out in my kitchen!
Jason Mitchell says
I never thought to add a second box of spinach for an artichoke version—that's a fantastic tip for holiday gatherings! The new step-by-step photos are really helpful for getting the consistency just right.
Ray says
I buy frozen chopped spinach, squeeze dry and don’t cook. It’s a great dip and I make it regularly.