Knorrs Spinach Dip Recipe

There’s something about setting a bowl of creamy, emerald-green dip in the center of the table that makes everyone lean in a little closer.

Knorr’s spinach dip is cool, velvety, and speckled with tender spinach and crunchy water chestnuts, sending up a gentle savory aroma that hints at onion and herbs.

It’s a quick, crowd-pleasing appetizer—stirred together in minutes, then chilled while you prep the rest of your meal.

This dip is perfect for busy hosts, beginners in the kitchen, and anyone who loves easy entertaining.

I still remember pulling it together for a last-minute game night, when guests arrived starving and I’d nothing “fancy” planned.

One crusty loaf, a tray of crisp veggies, and that chilled bowl of spinach dip turned mild panic into a relaxed, laughter-filled evening.

It shines at potlucks, casual gatherings, and holiday spreads.

Ready to bring this dip to life?

Why You’ll Love It

• Delivers classic, nostalgic Knorr spinach dip flavor everyone recognizes and loves
• Comes together in minutes with simple, readily available grocery-store ingredients
• Serves a crowd easily, perfect for parties, potlucks, and game days
• Stays creamy and flavorful when made ahead, ideal for stress-free hosting
• Adapts effortlessly to different dippers, bread bowls, and mix-ins

Ingredients

• 1 package (10 oz) frozen chopped spinach — thawed and squeezed very dry for best texture
• 16 oz sour cream — full‑fat gives richer, creamier dip
• 1 cup mayonnaise — use a good-quality, neutral-flavor brand
• 1 package (1.4 oz) Knorr vegetable recipe mix — classic seasoning base for this dip
• 1 can (8 oz) water chestnuts — drained and finely chopped for crunch
• 4 stalks green onions — finely sliced for mild onion flavor
• 1 round loaf (16–20 oz) sourdough bread — hollowed to use as an optional bread bowl
• 1 cup assorted raw vegetables — cut into sticks for dipping (carrots, celery, peppers)
• 1 cup crackers or chips — sturdy varieties that won’t break in the thick dip

Step-by-Step Method

Thaw & Drain the Spinach

Thaw the frozen chopped spinach completely in the refrigerator or at room temperature. Place it in a fine-mesh strainer or clean kitchen towel. Squeeze firmly to remove as much liquid as possible.

Repeat until the spinach feels quite dry. This step prevents the dip from becoming watery and keeps the texture thick and creamy.

Mix the Creamy Base

Add the sour cream and mayonnaise to a large mixing bowl. Whisk or stir them together until the mixture is smooth and fully blended. Scrape down the sides of the bowl so no streaks remain.

Creating an even, creamy base now guarantees that the seasonings and spinach distribute evenly in the final dip.

Incorporate the Knorr Mix

Sprinkle the Knorr vegetable recipe mix evenly over the sour cream and mayonnaise mixture. Stir thoroughly, making sure no dry pockets of seasoning remain.

Mix until the color looks uniform throughout. This step helps the dehydrated vegetables and seasonings start to hydrate and infuse the creamy base with flavor before adding the vegetables.

Fold In the Spinach

Add the well-drained chopped spinach to the seasoned creamy base. Use a spoon or spatula to fold it in gently but thoroughly. Break up any clumps of spinach so it disperses evenly throughout the dip.

Continue mixing until the green color is consistent and you see spinach in every spoonful of the mixture.

Add Water Chestnuts & Green Onions

Stir in the finely chopped water chestnuts and sliced green onions. Mix until both ingredients are evenly distributed.

The water chestnuts add a crisp, invigorating crunch, while the green onions bring mild onion flavor and color. Check that each scoop of dip appears speckled with vegetables for the best texture and taste.

Chill to Develop Flavor

Cover the bowl tightly with plastic wrap, pressing it gently onto the surface of the dip if desired. Place the bowl in the refrigerator for at least two hours.

Allow the dip to rest so the flavors blend and the dry mix fully hydrates. Longer chilling, even overnight, deepens the flavor and improves the texture noticeably.

Prepare the Bread Bowl (Optional)

If using a sourdough bread bowl, place the round loaf on a cutting board. Slice off the top and set it aside. Carefully hollow out the center, leaving a thick shell.

Tear or cut the removed bread into bite-sized pieces. Keep the pieces for dipping later, and cover the loaf with a towel until ready to fill.

Transfer & Serve the Dip

Remove the chilled dip from the refrigerator and give it a good stir. Spoon it into the prepared bread bowl or a clean serving bowl.

Arrange the reserved bread pieces, vegetable sticks, and crackers or chips around the dip. Serve chilled, and stir occasionally during serving to maintain a consistent texture.

Ingredient Swaps

• Use plain Greek yogurt in place of some or all of the sour cream for extra protein and tang, or substitute a dairy-free sour cream and mayo to make the dip fully lactose-free/vegan (plus a vegan vegetable mix if needed).
• Skip water chestnuts if unavailable and replace with finely diced celery, jicama, or bell pepper for crunch; green onions can be swapped with chives, shallots, or mild red onion.
• If you can’t find the Knorr vegetable recipe mix, use another vegetable soup mix, onion soup mix plus a spoonful of dried mixed vegetables, or a blend of dried onion, garlic powder, parsley, and bouillon for similar flavor.

You Must Know

– Troubleshoot • If the dip looks loose or watery

Squeeze the spinach again in a towel and stir in 2–4 extra tablespoons of mayo; chill 30–60 minutes more.

This rebalances liquid to fat so it thickens up as it chills instead of pooling at the bottom.

– Flavor Boost • For deeper flavor, season in two stages

After 30 minutes of chilling, taste and add a pinch (⅛–¼ tsp) of salt, black pepper, or a few drops of lemon juice; taste again right before serving.

The Knorr mix intensifies over 2+ hours, so seasoning lightly mid-chill prevents oversalting.

– Make-Ahead • When prepping a day early

Keep the dip in an airtight container and only add fresh green onion tops (1–2 sliced stalks) within 1–2 hours of serving.

The fresher garnish keeps onion flavor bright and the texture crisp instead of soggy after 24 hours.

– Swap • For lighter or richer texture

Replace up to ½ of the sour cream (8 oz) with Greek yogurt for tangier, lighter dip, or add 2–4 tablespoons extra mayo for silkier, richer texture.

The yogurt bumps protein and acidity, while more mayo boosts body and mouthfeel.

– Scale • To serve a crowd or a small group

For ~24 servings, double every ingredient (2× each package/can and 2 loaves bread); for ~6 servings, halve everything precisely (½ cup mayo, 8 oz sour cream, 5 oz spinach, etc.).

Keeping the ratios the same preserves balance so the seasoning from the 1.4 oz Knorr packet stays proportional.

Serving Tips

• Serve in a hollowed sourdough bread bowl with reserved bread cubes for dipping.
• Offer an assorted veggie platter: carrots, celery, bell peppers, cucumbers, and cherry tomatoes.
• Pair with sturdy dippers like pita chips, pretzel thins, or thick-cut kettle chips.
• Spoon into individual ramekins for parties to keep double-dipping under control.
• Garnish with extra sliced green onions or paprika for color just before serving.

Storage & Make-Ahead

Knorr’s spinach dip keeps well in the fridge for 2–3 days in an airtight container; stir before serving as it can separate slightly.

It’s perfect to make the night before a party so flavors blend.

This dip doesn’t freeze well—dairy separates—so enjoy it fresh or refrigerated only.

Reheating

Knorr’s spinach dip is best served chilled.

If slightly warming leftovers, reheat gently in a microwave-safe dish at 50% power, or on low in a small saucepan, stirring frequently.

Game-Day Party Staple

Served chilled and creamy, this spinach dip doesn’t just sit on the snack table—it steals the spotlight every game day. I always set it out right before kickoff, and you can almost hear the huddle form around it.

The sour cream and mayo turn velvety in the bowl, while flecks of deep green spinach and bright scallions peek through.

As you dip in a cracker or a hunk of sourdough, you feel that cool, rich scoop give way, then crunch into water chestnuts hidden inside. It’s the bite that keeps people lingering near the coffee table instead of the couch.

I love that it’s make-ahead, fuss-free, and dependable—my guaranteed crowd magnet whenever the jerseys come out.

Final Thoughts

Give this Knorr Spinach Dip a try for your next get-together and watch it disappear in no time.

Don’t be afraid to tweak it with your favorite mix-ins or dippers to make it your own!

Frequently Asked Questions

Can I Make This Spinach Dip Dairy-Free or Vegan?

Yes, you can. I’d swap in thick vegan yogurt and mayo, then stir them till silky. As you fold in spinach and aromatics, taste—bright, creamy, herb-flecked—until it feels lush, satisfying, completely dairy-free.

Is Knorr Spinach Dip Safe to Freeze for Later Use?

It’s technically safe to freeze, but I wouldn’t. The creamy base can thaw grainy and watery, muting that lush, velvety bite. I’d rather mix it fresh, chilled, and irresistibly scoopable for you.

How Far in Advance Can I Prep the Ingredients Separately?

You can prep everything 1–2 days ahead: dice onions, chestnuts, squeeze spinach dry, then chill separately. I’d mix mayo and sour cream just before serving so the dip tastes brightest, creamiest, and freshly fragrant.

What Wine or Drinks Pair Best With This Spinach Dip?

I’d pour a zesty Sauvignon Blanc or dry Riesling—bright citrus cutting through creamy richness. If you’d rather skip wine, chill crisp hard cider or sparkling water with lemon; each sip refreshes, then invites another bite.

How Can I Reduce the Sodium Content Without Losing Flavor?

You can lower sodium by using half the mix, then wake it up with lemon zest, fresh garlic, cracked pepper, and herbs. I’d swap some mayo for Greek yogurt—tangy, creamy, still deeply satisfying.