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!
This easy classic Knorr Spinach Dip recipe is the classic, luxurious, creamy dip we’ve all come to love. This 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, every single holiday, football season, this is always the go-to dip I make.
What I LOVE About Knorr Spinach Dip Recipe
- Packs amazing flavor
- Crazy simple to make
- Always a big crowd-pleaser
How To Make Knorr Spinach Dip
First, you need to thaw and drain the spinach. Next, you’ll add chopped water chestnuts which will provide just a little bit of crunch. Then all you do is mix all the dip ingredients together in a bowl. Make sure you plan ahead so the dip has time in the fridge so all the flavors will marry and come together.
You can serve this in a regular ol’ boring bowl or serve this in bread bowl style! The leftover chunks from prepping can be served with the dip (or dried out for homemade croutons or breadcrumbs). Any other bread will work too, including crostini, or crackers, or corn chip “scoops” or even more veggies.
Carrot sticks, sliced red bell peppers, and broccoli florets are some of my favorites. You can also stuff cherry tomatoes or thick cucumber slices with this dip for an elegant hors d’oeuvre.
Knorr Spinach Dip needs to sit a little while in the fridge for all the flavors to fully develop, and it can be made the night before if that works better with your schedule.
If you have leftovers, you can stir some into cooked (and cooled) macaroni or rotini for a flavorful, side salad.
Another option is making spinach-stuffed mushrooms. Just spoon some of the dips into a large button or cremini mushrooms, add a sprinkling of parmesan on top and bake for 20 – 25 minutes at 350 degrees.
I will say leftovers aren’t common around my house even though this dip shows up at lots of parties. I bet it’ll be at the next one you go to!
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 extra moisture. 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 pounds and chop it as a great substitute. You’ll want to drain the water out of it as well.
Water Chestnuts – Water chestnuts are an aquatic vegetable, not a nut. Although you’ve likely encountered a canned version in a Chinese stir fry or two, water chestnuts are often eaten raw in China or dried to make a flour that can be sprinkled onto food before frying (similar to cornstarch) or used in making cakes or dim sum delights. We use the canned version in this recipe and it gives the creamy dip just the right amount of crunch!
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.
Lighten up – There’s really so much flavor going on in this dip that’s an easy one to substitute some low-fat or no-fat mayonnaise and/or sour cream. You can also substitute yogurt for the sour cream.
Knorr Vegetable Recipe packet – 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 with only the packet.
How Long Can You Keep This In The Fridge?
Generally, when I make this ahead, I only keep this dip in the fridge for a couple of days. This article here says that sour cream dips can be stored airtight for quite a bit longer.
Can You Freeze This
Not really. Freezing would seriously damage the deliciously creamy texture of this dip.
Knorr Spinach 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
- 1 round loaf of bread
- sliced vegetables
- sliced baguette
- Hawaiian rolls, cut into cubes
- In a medium mixing bowl, mix all the dip ingredients until smoothly combined. Refrigerate 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.
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