Our classic Knorr spinach dip is rich, creamy, full of flavorful, aromatics, and crispy water chestnuts! Everyone will be lining up to eat their veggies! This easy recipe is the classic, luxurious, creamy dip we’ve all come to love. It just may be the easiest appetizer you’ll ever make!
Not only is it always a huge favorite everywhere it’s served, but, it’s achieved the impossible – making even picky eaters devour their veggies!
It’s a classic that’s welcome at any and every festive gathering of friends or family. A little sour cream and mayo are all you need to begin transforming the vegetable mix packet into something spectacular!! Potlucks, BBQ’s, absolutely every single holiday, football season, poolside, this is always the go-to dip I make. Leave it to this spinach dip recipe knorr, to create a classic that can’t be missed!
Looking for more easy dip recipes? I got yah! Here are some of my most popular. I hope you try them all ♥! LMK in the comments below!
Knorr Spinach Dip Recipe Ingredients:
Dip:
- Frozen Spinach – Draining the spinach well is a great way to make sure this dip is nice and thick. I usually just dump the thawed spinach out of the package into a tea or other small towel and wring out the excess water.
- Using frozen spinach is one of the things that makes this dip such a cinch to put together, but if you want to try using fresh, just steam about 1 ½ pound and chop it as a great substitute. You’ll want to drain the water out of it as well.
- Knorr Vegetable recipe mix – What’s in that packet, anyway? Carrots, onions, garlic, tomatoes, leeks, cabbage, peas, and broccoli (which is a slightly different blend than the one used for making the Lipton spinach dip). There’s also a little bit of soy sauce for both salt and an umami flavor that makes this packet a pretty epic seasoner all on its own. It’s so flavorful, in fact, that you can actually make a dip straight from the packet.
- sour cream – I use regular, not low fat. Feel free to switch it if you want to save some calories!
- mayonnaise – I use Best Foods!
- water chestnuts – Believe it or not, water chestnuts aren’t really nuts at all. They’re aquatic root vegetables that can be prepared in many different ways. Our canned version has a nice little crunch that enhances your original spinach dip and lots of other dishes. You’ll want to drain them really well and give them a coarse chop. Read more about them Here.
- green onions – Thinly sliced.
For Serving:
- round loaf of bread
Serve With:
- sliced vegetables
- sliced baguette
- Hawaiian rolls
- crackers
Tips For Knorr Spinach Dip
- 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.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? I usually only keep it in the fridge for 3-4 days. Keep refrigerated at all times.
- Can You Freeze This? Unfortunately, you cannot freeze this Knorr spinach dip with water chestnuts recipe. It would do serious damage to the deliciously creamy texture.
- Make-Ahead Tips: Technically, this dip is best made a little ahead because it gives it time to set up and develop one cohesive flavor profile. It can also be made the night before, if that works better for your schedule. I suggest storing your dip in an airtight container in the fridge until you’re ready to serve or spoon it into your bread bowl.
- Read More: About food safety HERE.
Serving Recommendations For Spinach Dip Knorr
This Knorr vegetable dip recipe goes well with crostini, crackers, or even veggies. I love using carrot sticks, broccoli florets, or sliced bell peppers. You could also serve them with a few more finger foods like my deviled eggs, Bisquick sausage balls, bacon wrapped smokies, everything pigs in a blanket, pizza pinwheels make a really nice sidekick, too.
Recipe Variations
- Saving calories: You can lighten up your dip a little without sacrificing flavor. Substituting low to no-fat sour cream and/or mayonnaise will save fat and calories, but you won’t miss them at all. You can even swap the sour cream for yogurt and you’ll still make a fantastic dip.
More Dip Recipes
- Cowboy Queso
- Crack Dip
- Hissy Fit Dip (This one is my fav!)
- Mississippi Sin Dip
- Crab Rangoon Dip
- Sausage Cream Cheese Dip (Only 3 ingredients!!!)
- Hot Corn Dip
- Million Dollar Dip
- Mexican Corn Dip
Knorr Spinach Dip
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!
Servings: 8 servings
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
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.
Fans Also Made:
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
Serving: 1serving | Calories: 325kcal | Carbohydrates: 7g | Protein: 2g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 542mg | Potassium: 101mg | Fiber: 1g | Sugar: 3g | Vitamin A: 417IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
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Do you cook the spinach
Hi! No need to cook the frozen spinach. Just thaw and drain. Enjoy!
Hello,
What can you substitute for chestnuts? I worry about someone being allergic to nuts.
Hi, Connie! No worries, it’s water chestnut an aquatic root vegetable 🙂
Thanks so good to know, 1st time using chestnut 🙂
I use cream of leek soup mix instead of the veggie mix. It’s awesome. Always use knorr brand. It’s the best.
This is the best spinach dip I never eat
Hey Marie! I agree it’s sooo delicious! Why don’t you eat this!