I can always count on this classic Knorr spinach dip to vanish fast. Creamy, savory, and served in a bread bowl, it steals the snack table every time.

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I’m obsessed with this classic spinach dip because it tastes like every party snack table I actually want to stand beside. The Knorr Vegetable Soup Mix brings that salty, savory punch I crave, and the frozen chopped spinach gives it the right bite without trying too hard.

I love it piled high, scooped with torn chunks, or attacked with crisp dippers when I’m pretending to behave. And yes, I always go back for “just one more” scoop.

Cold, creamy, tangy, a little crunchy if you serve it right. Basically, the dip I never want leftovers from.

Ever.

Ingredients

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Frozen spinach brings the green stuff, and yes, it actually feels a little healthy.
Knorr vegetable mix is the shortcut hero, packing in that classic party-dip flavor.
Sour cream keeps it tangy, cool, and scoopable without trying too hard.
Mayonnaise adds richness and makes the whole dip taste extra creamy.
Cream cheese gives it body, so it’s thick, smooth, and super satisfying.
Water chestnuts bring the crunch, which honestly keeps every bite more fun.
Green onions add a fresh little bite without taking over the dip.
Garlic powder sneaks in easy flavor, because nobody wants a bland spinach dip.
Black pepper adds just enough kick to keep things from tasting flat.
Plus bread makes the best edible bowl, and you’ll want every last piece.

Ingredient Quantities

10 oz frozen chopped spinach, thawed and well drained

1 (1.4 oz) package Knorr Vegetable Soup Mix

1 cup sour cream

1 cup mayonnaise

8 oz cream cheese, softened

1 can (8 oz) water chestnuts, drained and finely chopped

3 green onions, thinly sliced

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 small loaf round sourdough bread or Italian bread, for serving (optional)

How to Make this

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1. Thaw the frozen chopped spinach completely and squeeze out as much liquid as possible using a clean kitchen towel or paper towels; you want it very well drained.

2. In a medium bowl, combine the Knorr Vegetable Soup Mix with the sour cream, mayonnaise, and softened cream cheese; beat or whisk until smooth and well blended.

3. Fold the drained spinach into the creamy mixture until evenly distributed.

4. Stir in the finely chopped drained water chestnuts and the thinly sliced green onions.

5. Add the garlic powder and ground black pepper; mix thoroughly and taste, adjusting seasoning if needed.

6. Transfer the dip to a covered container and refrigerate for at least 2 hours, preferably 4 hours or overnight, to allow flavors to meld.

7. If serving in a bread bowl, cut a circle from the top of the small round loaf and remove the interior crumb to create a hollow bowl; reserve the removed bread pieces for dipping.

8. Spoon the chilled spinach dip into the prepared bread bowl or into a serving bowl.

9. Garnish with additional sliced green onions if desired and arrange fresh vegetables, bread cubes, or crackers for dipping.

10. Keep any leftovers refrigerated in a covered container and consume within 3 to 4 days.

Equipment Needed

1. Medium mixing bowl
2. Electric mixer or whisk
3. Measuring cups and measuring spoons
4. Colander or fine mesh strainer
5. Clean kitchen towel or several layers of paper towels
6. Knife and cutting board
7. Can opener
8. Spatula or large spoon for folding and transferring
9. Covered storage container or serving bowl (and bread knife if using a bread bowl)

FAQ

Can I make this dip ahead of time? Yes. Mix as directed, cover, and chill for up to 24 hours to let flavors meld. Stir before serving and bring to near room temperature for best texture.

Can I use fresh spinach instead of frozen? Yes. Use about 8 to 10 cups fresh leaves, sauté or steam until wilted, then squeeze out all excess liquid and chop before adding.

How should I store leftovers and how long will they keep? Store in an airtight container in the refrigerator for 3 to 4 days. Stir well before serving. If texture thickens, stir in a tablespoon of milk or sour cream.

Can I make a lighter version of this dip? Yes. Substitute low fat or Greek yogurt for some or all of the sour cream and use light mayonnaise. Flavor may be slightly tangier and less rich.

What can I use instead of the Knorr Vegetable Soup Mix? Substitute 1 1/2 to 2 teaspoons of salt-free vegetable bouillon powder plus 1/2 teaspoon onion powder and 1/4 teaspoon celery salt, adjusting to taste.

How do I serve it in a bread bowl and keep it from making the bread soggy? Hollow out a round loaf leaving a thick wall. Toast the hollowed interior lightly for a few minutes, then fill with the chilled dip just before serving to reduce sogginess.

Classic Spinach Dip Recipe Substitutions and Variations

10 oz frozen chopped spinach: fresh baby spinach, finely chopped and lightly wilted; or frozen chopped kale, thawed and drained; or a 6 oz package frozen chopped spinach plus 4 oz fresh to boost texture
1 (1.4 oz) package Knorr Vegetable Soup Mix: 1 1/2 tsp vegetable bouillon powder plus 1/2 tsp onion powder and 1/4 tsp celery salt; or 1 1/2 tsp vegetable bouillon paste dissolved in 1 tbsp hot water; or 1 tsp extra onion powder and 1/4 tsp garlic powder with 1/4 tsp salt
1 cup sour cream: 1 cup Greek yogurt (full fat for richness); or 3/4 cup plain yogurt plus 1/4 cup cream cheese, softened; or 1 cup crème fraîche for a tangy, silky result
1 can (8 oz) water chestnuts, drained and finely chopped: 1 small cucumber, peeled seeded and finely diced for crunch; or 1/2 cup chopped jicama; or 1/2 cup toasted chopped almonds for a nutty crunch

Pro Tips

1. Make draining spinach a two step job: squeeze most of the water out with a towel, then spread it on a dry towel and press again with another towel or a heavy pan. The drier the spinach, the firmer and less watery your chilled dip will be.

2. Soften the cream cheese at room temperature for at least 30 minutes, then beat it until perfectly smooth before adding sour cream and mayo. This keeps the dip silky and prevents little cream cheese lumps.

3. Let it rest in the fridge at least 4 hours, preferably overnight. The flavors mellow and marry better, and the texture firms up so it scoops cleanly into a bread bowl or holds on veggies.

4. If you want contrast in texture and freshness, stir in a few tablespoons of finely chopped fresh herbs like parsley or dill right before serving. You can also reserve some thinly sliced green onions to sprinkle on top for crunch and color.

Classic Spinach Dip Recipe

Recipe by Bob Jones

0.0 from 0 votes

I can always count on this classic Knorr spinach dip to vanish fast. Creamy, savory, and served in a bread bowl, it steals the snack table every time.

Servings

servings

Calories

396

kcal

Equipment: 1. Medium mixing bowl
2. Electric mixer or whisk
3. Measuring cups and measuring spoons
4. Colander or fine mesh strainer
5. Clean kitchen towel or several layers of paper towels
6. Knife and cutting board
7. Can opener
8. Spatula or large spoon for folding and transferring
9. Covered storage container or serving bowl (and bread knife if using a bread bowl)

Ingredients

10 oz frozen chopped spinach, thawed and well drained
1 (1.4 oz) package Knorr Vegetable Soup Mix
1 cup sour cream
1 cup mayonnaise
8 oz cream cheese, softened
1 can (8 oz) water chestnuts, drained and finely chopped
3 green onions, thinly sliced
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 small loaf round sourdough bread or Italian bread, for serving (optional)

Directions

Thaw the frozen chopped spinach completely and squeeze out as much liquid as possible using a clean kitchen towel or paper towels; you want it very well drained.
In a medium bowl, combine the Knorr Vegetable Soup Mix with the sour cream, mayonnaise, and softened cream cheese; beat or whisk until smooth and well blended.
Fold the drained spinach into the creamy mixture until evenly distributed.
Stir in the finely chopped drained water chestnuts and the thinly sliced green onions.
Add the garlic powder and ground black pepper; mix thoroughly and taste, adjusting seasoning if needed.
Transfer the dip to a covered container and refrigerate for at least 2 hours, preferably 4 hours or overnight, to allow flavors to meld.
If serving in a bread bowl, cut a circle from the top of the small round loaf and remove the interior crumb to create a hollow bowl; reserve the removed bread pieces for dipping.
Spoon the chilled spinach dip into the prepared bread bowl or into a serving bowl.
Garnish with additional sliced green onions if desired and arrange fresh vegetables, bread cubes, or crackers for dipping.
Keep any leftovers refrigerated in a covered container and consume within 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.