You know that dish—the one that always disappears first at potlucks, game day spreads, or holiday parties? Yep, I’m talking about this classic Knorr spinach dip recipe. The creamy texture, the crunch from water chestnuts, the coolness from the spinach—it’s comforting, nostalgic, and super easy to make.
The first time I made this dip, I served it in a hollowed-out sourdough loaf, and not only did people devour the dip, they tore the bread bowl to shreds too. Since then, it’s been my go-to anytime I need a quick but impressive appetizer. Whether you’re hosting a party, bringing a dish to share, or just want something tasty in the fridge, this dip never fails.
In this post, I’ll show you exactly how to make the original Knorr spinach dip with a few pro tips and tasty variations. Let’s get into it!
Why You’ll Love This Recipe
- Super Easy to Make: Just mix and chill—no cooking required!
- Party Favorite: Always the first thing gone at any gathering.
- Make-Ahead Friendly: Tastes even better after a few hours in the fridge.
- Customizable: Add extra crunch, spice, or serve it in a bread bowl.
- Pantry & Freezer Staples: Uses frozen spinach, Knorr vegetable mix, and basic fridge ingredients.
This is hands-down one of the most iconic cold spinach dip recipes—and you’re going to love how simple it is.
Ingredients You’ll Need
Here’s what you’ll need to recreate the classic Knorr spinach dip recipe:
- 1 package (10 oz) frozen chopped spinach, thawed and well drained
- 1 container (16 oz) sour cream (use full-fat for creamiest texture)
- 1 cup mayonnaise
- 1 package Knorr Vegetable Recipe Mix (also labeled “Knorr Veggie Mix”)
- 1 can (8 oz) water chestnuts, drained and finely chopped
- 3 green onions, chopped
- 1 round loaf of sourdough bread (optional, for serving)
Squeeze all the liquid from the spinach—really press it out using paper towels or a clean dish towel. This helps keep your dip thick and creamy.
Ingredient Substitutions
- Greek Yogurt for Sour Cream: Use full-fat plain Greek yogurt for a tangy, protein-packed twist.
- Fresh Spinach: You can sauté 1 lb of fresh spinach until wilted, then chop and drain. Cool before using.
- Low-Fat Mayo: Light mayo works, though the texture won’t be quite as rich.
- Celery or Bell Peppers: Replace water chestnuts with diced bell peppers or celery for a different crunch.
- Cream Cheese: Mix in 4 oz of softened cream cheese for extra thickness.
How to Make Knorr Spinach Dip Recipe
This dip couldn’t be simpler, but I’ll walk you through it step-by-step to make sure it’s perfect every time.
1. Thaw and Drain the Spinach (15 minutes)
Place the frozen chopped spinach in a colander and let it thaw completely. Squeeze out as much water as possible—this step is key!
2. Chop and Prep (5 minutes)
Dice your water chestnuts and green onions. You want small pieces that blend into the dip without overpowering.
3. Mix It All Together (5 minutes)
In a large bowl, combine the sour cream, mayo, Knorr vegetable recipe mix, chopped water chestnuts, green onions, and well-drained spinach. Stir until fully combined.
4. Chill (2 hours minimum)
Cover the bowl with plastic wrap and refrigerate for at least 2 hours—this helps the flavors meld beautifully.
5. Serve (0–5 minutes)
Transfer to a serving bowl or hollowed-out round loaf of sourdough bread. Add your favorite dippers—crackers, bread cubes, sliced veggies—and dig in!
This dip keeps well in the fridge, so it’s perfect for making a day ahead.
Expert Tips and Common Mistakes to Avoid
Expert Tips:
- Always squeeze the spinach dry—excess moisture = watery dip.
- For a flavor boost, let the dip chill overnight. It’s even better the next day!
- Hollow out a round loaf of sourdough and use it as a bread bowl for extra wow-factor.
Common Mistakes:
- Skipping the chill time. The dip won’t taste as good if served immediately.
- Using low-fat everything. The texture gets thinner and can separate.
- Not chopping water chestnuts fine enough—they should add crunch, not chunks.
Variations & Add-Ons
This classic is great on its own, but if you want to play with flavors or dietary needs, here are some ideas:
- Spicy Spinach Dip: Stir in diced jalapeños or a splash of hot sauce.
- Cheesy Version: Add ½ cup grated Parmesan or shredded mozzarella.
- Vegan Spinach Dip: Use dairy-free mayo and plant-based yogurt or sour cream.
- Lower-Cal Version: Swap half the mayo with Greek yogurt and use light sour cream.
Flavor Add-Ins:
- A dash of garlic powder or onion powder
- Chopped roasted red peppers
- Crumbled bacon
- Fresh dill or parsley
Serving Suggestions
Knorr spinach dip is a perfect centerpiece for any snack spread. Try it with:
- Bread Cubes: Especially from the bread bowl “lid.”
- Crackers: Buttery Ritz, Wheat Thins, or Triscuits.
- Veggie Sticks: Carrots, cucumbers, celery, bell pepper strips.
- Tortilla Chips: Adds a salty crunch that pairs well with the creamy dip.
- Pita Chips: Thick and sturdy—won’t break mid-dip!
Tip: If using a bread bowl, cut the top off the loaf, hollow out the center, and save the chunks for dipping.
Storage & Reheating
Storage:
- Store leftovers in an airtight container in the refrigerator.
- Keeps fresh for up to 3–4 days.
- Stir before serving if any separation occurs.
Reheating:
- This is a cold spinach dip, so no reheating is necessary.
- If you’d like a warm variation, transfer to a baking dish, top with shredded cheese, and bake at 350°F for 15–20 minutes until bubbly.
Nutrition Information (Approx. per ¼ cup serving)
- Calories: 120
- Protein: 1g
- Carbs: 3g
- Fat: 11g
- Sugar: 1g
- Fiber: 1g
- Sodium: 280mg
Prep, Cook, and Total Time
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
Frequently Asked Questions
Can I make Knorr spinach dip ahead of time?
Yes, it actually tastes better after chilling! Make it the night before and store it covered in the fridge until ready to serve.
Can I use fresh spinach instead of frozen?
Absolutely. Just cook and finely chop the spinach, then let it cool completely and squeeze out all the moisture before adding it to the mix.
Is Knorr spinach dip served hot or cold?
Traditionally, it’s served cold, but you can warm it in the oven with cheese on top for a cozy twist.
What if I don’t have Knorr vegetable mix?
You can use a homemade mix of dried onion flakes, carrot, celery, parsley, and seasoning salt. It won’t be exact but will get you close.
How long does spinach dip last in the fridge?
It stays fresh for 3 to 4 days when stored in an airtight container in the refrigerator.
Conclusion
This Knorr spinach dip recipe has stood the test of time—and for good reason. It’s creamy, crunchy, herby, and incredibly easy to throw together. Whether you serve it in a bread bowl or with a rainbow of dippers, it’s always a hit.
Don’t worry if it’s your first time—I promise it’ll be a breeze. And if you try it with your own twist, let me know in the comments. Happy dipping!
Knorr spinach dip recipe
Ingredients
- 1 package 10 oz frozen chopped spinach, thawed and well drained
- 1 container 16 oz sour cream (use full-fat for creamiest texture)
- 1 cup mayonnaise
- 1 package Knorr Vegetable Recipe Mix also labeled “Knorr Veggie Mix”
- 1 can 8 oz water chestnuts, drained and finely chopped
- 3 green onions chopped
- 1 round loaf of sourdough bread optional, for serving
Instructions
- Thaw and Drain the Spinach (15 minutes)
- Place the frozen chopped spinach in a colander and let it thaw completely. Squeeze out as much water as possible—this step is key!
- Chop and Prep (5 minutes)
- Dice your water chestnuts and green onions. You want small pieces that blend into the dip without overpowering.
- Mix It All Together (5 minutes)
- In a large bowl, combine the sour cream, mayo, Knorr vegetable recipe mix, chopped water chestnuts, green onions, and well-drained spinach. Stir until fully combined.
- Chill (2 hours minimum)
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours—this helps the flavors meld beautifully.
- Serve (0–5 minutes)
- Transfer to a serving bowl or hollowed-out round loaf of sourdough bread. Add your favorite dippers—crackers, bread cubes, sliced veggies—and dig in!
Notes
This dip keeps well in the fridge, so it’s perfect for making a day ahead.
Tip: If using a bread bowl, cut the top off the loaf, hollow out the center, and save the chunks for dipping.
