Knorr Spinach Dip

original spinach dip recipe in a bread bowl, with veggies around

Our classic Knorr spinach dip is rich, creamy, and full of flavorful, aromatics, and crispy water chestnuts! Everyone will be lining up to eat their veggies!

Course Appetizer

Cuisine American

Keyword dip recipes, party dip recipes, spinach dip recipes

Prep Time 10

Total Time 10

Servings servings

Calories 325kcal

Author Kathleen

Ingredients

Dip:

1 (10-ounce) box frozen spinach, thawed and well-drained
1 envelope Knorr Vegetable recipe mix
16 ounces sour cream
1 cup mayonnaise
1 (8 ounces) can water chestnuts, well-drained and coarsely chopped
1/4 cup, plus extra for garnish green onions thinly sliced

For Serving:

1 round loaf of bread

Serve With:

sliced vegetables
sliced baguette
Hawaiian rolls, cut into cubes

US Customary - Metric

Instructions

In a medium mixing bowl, mix all the dip ingredients until smoothly combined. Refrigerate for 2 hours until well chilled.
Meanwhile, hollow out the center of the round loaf of bread leaving at least 2-inch of the wall around the edges, creating a bowl. Pour cold dip into the bread bowl, garnish with green onions and serve.

Notes

Edible bowl – If you haven’t made a bread bowl before, it’s a beautiful way to serve this dip (or a rich soup like my cream of broccoli). You’ll want to start with a large round of sourdough bread or a boule (the French word for “ball” to denote those big round loaves of bread).
- Slice about ½” – 1” off the top and set aside. Using a small knife and/or spoon, hollow out the bottom of the loaf, leaving a 2” border around the sides and bottom.
- To keep it from getting soggy (which you’d definitely want to do if you’re filling it up with hot soup), brush or spray the insides with a little olive oil and bake the bread at 350 degrees for about 15 minutes. This step is really optional for this dip; just make sure you let it cool completely before using.

Nutrition