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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.
I use uncooked fresh spinach. I prefer it this way. No one has complained.
Great tip, Kelley! Thank you! – Meggan
So yummy! It’s a family favorite for holiday get togethers and leftover dip is even better! Quick, easy, but if you love Hawaiian Bread for the bowl, get it early or they’ll be gone!
Hi Jeanie, so glad you loved it! Great tip for the bread bowl with the holiday approaching! Take care! – Meggan
I can’t wait to try the hot version, I love spinach dip. Anything spinach I love.. Thank you for actually having a recipe that gives an option of not adding artichoke. Great substitutes.
Thanks so much Vickie! I hope you love the hot one too! -Meggan
I like this post, enjoyed this one thankyou for putting up.
Simply put …. outstanding !!
Thanks Randy! – Meggan
Looking for the amt of the ingredients to use. If they are here they are hard to find.
Hi Brenda! You can find the amounts on the recipe card just above the comment section or you can use the “jump to recipe” button to go straight to it. Hope this helps! – Meggan
When adding parmesan cheese what quantity do you suggest ?
Hi Randy, I just add to taste. It’s up to you! – Meggan
I accidentally bought chopped turnip greens. Has anyone used them as a substitute for the spinach?
Do you have Mushroom dip in bread bowl recipe
Hi Lee, I’m sorry but I don’t have that recipe. I’m sorry about that! – Meggan
Hi I made my knorr spinach dip but was given recipe to add 2 cups mayo .Well it came out amazing but I taste too much mayo. Is there a way I can add some other ingredient to remove a little of the mayo taste?
Hi Joanne, I’m not sure what other ingredients you have in the dip since it wasn’t my recipe, but the tartness of some sour cream and crispness of water chestnuts may help the taste. Hope this helps! – Meggan
Just add more sour cream works like a charm then add more of the spinach scallions and water chestnuts if desired. The Mayo sour cream ratio is super flexible and forgiving – in fact in 80s recipe called for 1 cup each Mayo and Sour Cream – I just normally added extra sour cream and now I see it’s universal. Recipe also used to call for white onion … works great don’t need scallions.