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.
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.