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Since Knorr doesn’t print their Spinach Dip recipe on the package anymore, cooks everywhere and scrambling to hunt it down. I am delighted to share the original Knorr recipe, the authentic version people have been making and enjoying for decades.
Savvy cooks have been relying on a pantry staple— Knorr vegetable mix— as a seasoning for spinach dip for years. Even though it’s actually a soup mix, there’s a picture right on the small, yellow packet of what it’s really loved for: spinach dip.
This cool and creamy dip has a smooth texture perfect for dipping with crunchy things. Serve it with crackers, chunks of sourdough bread, and a whole bunch of veggies like red peppers and carrots, depending on the group. Just make sure you have a backup supply, because spinach dip this delicious has a way of disappearing, bread bowl and all.
Table of Contents
Spinach Dip Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Water chestnuts: These are a crunchy, aquatic vegetable that grows under water. You can find them in almost any well-stocked grocery store. Look in the international aisle or the Asian foods section, as they’re often added to stir-fries.
- Knorr vegetable mix: This used to be labeled “soup mix” but Knorr changes their packaging every once in awhile. By the way, the Leek Soup mix can also be used for this dip. (I love Knorr much more than Lipton brand, by the way.)
- Frozen spinach: To substitute fresh spinach, use 1 pound of fresh spinach leaves instead of the 10 ounces of frozen spinach. Steam the spinach or cook according to the package directions and squeeze out excess liquid and moisture in a clean kitchen towel.
How to make Knorr Spinach Dip
- In a large bowl, combine sour cream, mayonnaise, water chestnuts, scallions, and Knorr mix. Stir to combine.
- Stir spinach in to the mixture, using a spoon or spatula to break up and distribute any clumps of spinach.
- Cover and chill at least 2 hours or overnight. Serve with bread and fresh vegetables.
How to make Knorr Spinach Dip Ahead
For the best flavors, let the dip chill at least 2 hours. Or, make it a day ahead and keep it in the refrigerator overnight.
How to make Knorr spinach dip into Spinach Artichoke Dip
Spinach Artichoke Dip is hard to beat. Add one can of artichoke hearts, drained and chopped, to the recipe. Or, add more flavor with worcestershire sauce, red pepper flakes, kosher salt, and black pepper.
How to Serve Knorr Vegetable Dip
- Yield: This recipe makes about 4 cups dip, enough for 16 servings, ¼ cup each.
- Storage: Store leftovers covered with plastic wrap in the refrigerator for up to 4 days.
- Favorite dippers: I could eat this cold spinach dip recipe with a spoon, if I’m being honest. It’s also delicious with carrot sticks, broccoli florets, cucumbers, sliced bell peppers, celery sticks, baguette slices, pita chips, and tortilla chips.
- Bread bowl: The only thing better than Spinach Dip is Spinach Dip in a bread bowl! Slice off the top of a round, rustic loaf of bread (such as sourdough, country white, or Italian) and hollow it out. Cut the lid and inner bread pieces into chunks for serving.
Frequently Asked Questions
Unfortunately not; there is a small amount of barley in the mix.
Yes, you can substitute an equal amount of thick, creamy Greek Yogurt for the sour cream in this dip recipe.
Preheat the oven to 350 degrees. In a large bowl, add 1 (14 ounce) can artichokes (drained and chopped), 10 ounces frozen chopped spinach (thawed and squeezed dry), 8 ounces softened cream cheese, 8 ounces sliced water chestnuts (drained and chopped), 1 cup shredded Mozzarella cheese, ¾ cup mayonnaise, 1 packet Knorr Vegetable Recipe Mix, and 2 cloves minced garlic. Stir to combine, then pour into a 2-quart baking dish. Sprinkle with ½ cup grated Parmesan cheese. Bake until the dip is hot and bubbly, about 30 to 35 minutes.
Knorr and any company selling frozen spinach deems it necessary to cook the spinach before consuming. The reason is that spinach can be contaminated by bacteria such as E. Coli, Salmonella, or Listeria. The only way to ensure all harmful bacteria are killed is to cook the spinach to 165 degrees. Because of this, my recipe lists that the spinach be cooked. I also offer an option for substituting fresh spinach.
However, many commenters disagree and have never cooked their frozen spinach for Knorr Spinach Dip. They simply thaw and squeeze out any extra water. I do not recommend this option for anyone with health risks such as young children, the elderly, pregnant women, or individuals with weakened immune systems.
The best chip for spinach dip is tortilla chips. The crispy, salty crunch is perfect with the hot and hearty dip. They are also sturdy enough to scoop the dip easily. I also love Fritos, crackers, crostini, fresh veggies, and cubes of soft bread. Hawaiian sweet rolls are another favorite!
If your dip seems too watery or runny, try adding a thickening agent such as cornstarch, flour, or arrowroot powder. Start with a teaspoon of cornstarch and stir well. Give it a few minutes to set up, and evaluate. Add more as needed. If your dip ends up too thick, you can thin it with milk.
More delicious dips to try
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Dill Dip Recipe
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Buffalo Chicken Dip
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French Onion Dip
Appetizer Recipes
Cheesy Bacon Dip
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Knorr Spinach Dip Recipe
Ingredients
- 1 (16-ounce) container sour cream
- 1 cup mayonnaise
- 1 (8-ounce) can sliced water chestnuts drained and chopped (see note 1)
- 3 scallions thinly sliced
- 1 (1.4 ounce) packet Knorr Vegetable Recipe Mix (see note 2)
- 1 (10-ounce) package frozen chopped spinach cooked and squeezed dry (see note 3)
- bread chunks and fresh vegetables, for serving
Instructions
- In a large bowl, combine sour cream, mayonnaise, water chestnuts, scallions, and Knorr mix. Stir to combine.
- Stir in spinach, using a spoon or spatula to break up and distribute any clumps of spinach. Cover and chill at least 2 hours or overnight. Serve with bread and fresh vegetables.
Recipe Video
Notes
- Water chestnuts: These are a crunchy, aquatic vegetable that grows under water. You can find them in almost any well-stocked grocery store. Look in the international aisle or the Asian foods section, as they’re often added to stir-frys.
- Knorr vegetable mix: This used to be labeled “soup mix” but Knorr changes their packaging every once in awhile. By the way, the Leek Soup mix can also be used for this dip. (I love Knorr much more than Lipton brand, by the way.)
- Frozen spinach: To substitute fresh spinach, use 1 pound of fresh spinach leaves instead of the 10 ounces of frozen spinach. Steam the spinach or cook according to the package directions and squeeze out excess liquid and moisture in a clean kitchen towel.
- Yield: This recipe makes about 4 cups dip, enough for 16 servings, ¼ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Can I use knor onion soup mix instead?
Hi Robin, I haven’t tried it but it sounds great! – Meggan
I’ve been making the cold Knorrs dip for years! People rave about it! A great number of years ago I had it at a baby shower. It was served with crackers. As I was sitting near the food table, I couldn’t stop eating it!! It’s so good! When I make it I opt not to add the water chestnuts. I just finished making it for the Christmas evening meal tomorrow to be served with veggies and crackers. I wanted to find the Good Thins beet crackers but couldn’t find them. They are SO GOOD with the dip!
I looked over the recipe for the hot version. I noticed that there were no directions for thawing out the frozen spinach and squeezing out the water, then chopping it up. If someone didn’t read the whole post, they’d be wondering how to add frozen spinach to the rest of the ingredients! 🙂
I couldn’t find the vegetable soup mix. I had to get the spring vegetable one. I hope it tastes just as good.
I usually use fresh cooked spinach. I think it’s easier than thawing out the frozen. Merry Christmas!
Why is the knorrs vegetable mix all crunchy
Hi Kristi, it’s because it is a dry mix. Allowing the dip to chill will soften it up. Enjoy! – Meggan
We went to buy the Knorr vegetable soup mix to make this (haven’t made in years) and it has tomato in it and makes a red broth. Did they change the soup mix?? We may have to use the leek then so I’m glad you mentioned it.
Hi Renae, oh no! I’m not sure if they changed it, I’ll have to look into that. Hope you still enjoy! – Meggan
For my Spinach dip, I used the last batch of Mrs Grass Homestyle Vegatable Soup last year. I used this soup for over 40 years.
My dear Mrs Grass has discontinued this soup.
I’m going to try this recipe with Knorr mix and hope it come close to what I’ve always made.
I’m hoping it that is does, my family loved so much, even
down to tearing the bread bowl apart!! I always gave it as gifts to my loved ones as well. 🤞🏻🙏
I’ll try and let you folks know how it turns out.
Thank you for all of your ideas!!😉
Hi Lou, oh no! I hate when that happens, but hopefully this recipe does the trick. Yes please come back and let us know how it goes! – Meggan
I’ve made this for years and always add 4-5 cloves of minced garlic.
Iv been usit this recipe for yeat with the leek soup mix. 2things I do is I add 1 teaspoon to one tablespoon of Dill weed depending on how much you make and to taste but it has to set for a while for the flavor to come out i rub it in hands to bhelo bring out flavor and I add garlic powder to taste iv made it one time and forgot the dill weed and it was just not as good will be trying the water chestnuts.
Dill sounds great Kimberly, I’ll have to give it a try! – Meggan
The ingredients are wrong….first says sour cream then cream cheese
Hi Folly, the cream cheese is for the hot version of this dip while the sour cream is for serving cold. – Meggan
I made this recipe and everyone wants it so very good thank you
Thanks Roxanne, so glad you all liked it! – Meggan
Sounds good going to make
Hope you enjoy Helen! -Meggan