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–+ servings
creamy packaged spinach mix

Knorr’s Spinach Dip

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Prep Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 10 minutes
Course Appetizer
Cuisine American
Servings 12 servings

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk or mixing spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 plastic wrap roll
  • 1 serving bowl

Ingredients
  

  • 1 package frozen chopped spinach 10 oz; thawed and well drained
  • 1 container sour cream 16 oz
  • 1 cup mayonnaise
  • 1 package Knorr vegetable recipe mix 1.4 oz
  • 1 can water chestnuts 8 oz; drained and finely chopped
  • 4 stalks green onions finely sliced
  • 1 round loaf sourdough bread 16–20 oz; optional, for serving; hollowed
  • 1 cup assorted raw vegetables for serving, optional; cut into sticks
  • 1 cup crackers or chips for serving, optional

Instructions
 

  • Thaw the frozen chopped spinach completely and squeeze it very dry using your hands or a clean kitchen towel.
  • In a large mixing bowl, combine the sour cream and mayonnaise until smooth.
  • Sprinkle the Knorr vegetable recipe mix over the sour cream mixture and stir until fully incorporated.
  • Add the well-drained spinach to the bowl and mix until evenly distributed.
  • Stir in the chopped water chestnuts and sliced green onions until everything is well combined.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
  • If using a bread bowl, cut the top off the sourdough loaf, hollow out the center, and reserve the bread pieces for dipping.
  • Transfer the chilled spinach dip into the bread bowl or a serving bowl just before serving.
  • Arrange vegetable sticks, crackers, chips, and bread pieces around the dip and serve chilled.

Notes

For best texture and flavor, be sure the spinach is squeezed as dry as possible so the dip doesn’t become watery, and give it at least a couple of hours in the fridge (or even overnight) so the Knorr mix fully hydrates and seasons the dip. Adjust thickness by adding a little extra mayo if it seems too stiff or a spoonful of sour cream if it’s too thick, and taste just before serving to tweak salt or acidity with a pinch of salt or a squeeze of lemon juice if desired. This dip keeps well for up to 2–3 days refrigerated, so you can make it ahead; simply stir before serving and refresh with a few sliced green onions on top for color and crunch.
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