You know this dip. Of course you do. It shows up at potlucks, Super Bowl parties, that one baby shower where nobody knew anyone. Green specks, creamy, sitting in a hollowed-out loaf, little crunchy surprises in every scoop (water chestnuts, if you ever wondered). Yep. Knorr spinach dip.
This Knorr spinach dip recipe is basically the back-of-the-packet one. Sour cream, mayo, the Knorr Vegetable recipe mix, frozen spinach, water chestnuts and green onions. Stir. Fridge. Wait a bit. Eat. No stove. Maybe 10 minutes of actual work.
What the packet doesn’t tell you is how to keep it from going watery (super common), what to do when the store’s sold out of the mix (also common, around game days), and how far ahead you can make it. So that’s what we’re covering.
Which Knorr Packet Do You Need?
The Knorr Vegetable recipe mix. Little 1.4-ounce envelope, sometimes it says “Vegetable Soup & Recipe Mix” on it. Not the leek one, not spring vegetable. Plain old vegetable is the one with the dried carrot, pepper and onion bits, which is where the flavor (and the confetti look) comes from.
It hides in the soup aisle, over by the bouillon cubes. Not with the chips! And come December or Super Bowl week, it vanishes off shelves. If you see it, grab two. Future you says thanks.
Ingredients for the Original Knorr Spinach Dip Recipe
Grab a 10-ounce box of frozen chopped spinach, which you’ll thaw and squeeze (more on that in a sec, it matters a lot). Then one big 16-ounce tub of sour cream, the full-fat kind. One cup of real mayo. The Knorr Vegetable packet. An 8-ounce can of water chestnuts, drained and chopped. Three green onions, sliced thin.
That lines up with the classic packet recipe and what’s on Knorr’s US recipe site. Tiny tweak we like though. Dump the dry mix into the sour cream and mayo first and go do something else for 5 minutes. Those dried veggie bits get a head start on softening, so the dip tastes done sooner.
RECIPE
Knorr Spinach Dip
Ingredients
- 10 ounces frozen chopped spinach thawed and squeezed very dry
- 16 ounces sour cream full-fat
- 1 cup mayonnaise
- 1 packet Knorr Vegetable recipe mix 1.4 ounces
- 8 ounces water chestnuts 1 can, drained and chopped
- 3 green onions thinly sliced
- 1 round sourdough or pumpernickel loaf for a bread bowl, optional
Method
- Wrap the thawed spinach in a clean kitchen towel and squeeze over the sink until almost no water comes out.
- In a large bowl, stir the sour cream, mayonnaise and Knorr Vegetable recipe mix together. Let it stand for 5 minutes.
- Stir in the spinach, water chestnuts and green onions until evenly mixed.
- Cover and chill for at least 2 hours, or overnight for the best flavor.
- Stir, then spoon into a hollowed-out bread bowl just before serving. Serve with the bread cubes, crackers and fresh vegetables.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!The Big Secret: Squeeze That Spinach
Ever made spinach dip and come back to a soupy puddle the next day? Yeah. That’s spinach water. A box of frozen spinach is holding way more liquid than you’d guess, half a cup or more, and it slowly leaks out into everything.
So thaw it (overnight in a colander in the fridge, or 2 to 3 minutes in the microwave), let it cool off, then dump it in the middle of a clean dish towel. Twist the towel into a ball and wring it out over the sink like you’re mad at it. Keep going until barely anything drips. You want a dense little green ball about the size of a tennis ball.
Mistakes People Make (We’ve All Been There)
Serving it right away is the big one. Those dried veggies in the packet need a couple hours in the fridge to soften. Too early and the dip is salty and weirdly crunchy. Overnight is even better.
Light sour cream and light mayo? Skip ’em, they’re watery and so is the dip. Don’t add salt either, the packet’s plenty salty already. Taste after chilling. Filling the bread bowl hours before the party is another one, the bread goes soggy, so fill it right when guests show up. And if you’re thinking of skipping the water chestnuts… you can, but it loses that crunch everyone remembers. Finely chopped celery is the closest swap.
How to Make the Bread Bowl
Round sourdough or pumpernickel, ideally with a crust that could survive a fall off the counter. Saw a circle into the top, roughly an inch from the edge, knife tilted in a bit. Pop the lid off. Now dig out the fluffy inside with your hands (kind of fun, honestly), keep about an inch of wall. All those torn-out bits plus the lid? Dippers.
Party running long? Throw the empty loaf and the bread chunks in a 350°F oven for 8 to 10 minutes first. Toasty bread stays sturdy way longer.
What to Dip
Bread chunks, duh. Also Ritz, pita chips, Fritos Scoops, kettle chips, pretzel crisps, whatever’s in the pantry. Want something green? Carrot sticks, celery, cucumber, peppers, broccoli. Oh and leftover dip in a turkey wrap the next day… so good.
Putting together a whole snack table? Add our warm salsa con queso, the hot honey pepperoni pizza dip, and grab a couple ideas from our Halloween appetizers. For something sweet on the same table, kids go nuts for homemade iced gems.
Other Ways to Make It
Hot spinach artichoke, Knorr style
Knorr has a baked version too. Squeezed spinach goes in a bowl with 8 ounces soft cream cheese, a cup of mayo, the veggie packet, a cup of mozzarella, chopped canned artichokes and the water chestnuts. Spread it in a baking dish, half a cup more mozzarella on top, and bake at 350°F for around 30 minutes. You’re looking for bubbly edges and golden spots.
With fresh spinach
You’ll need about a pound. Toss it in a hot dry pan till it collapses, cool it down, chop, and then the same towel-wringing routine.
A little lighter
Half sour cream, half plain Greek yogurt. A little tangier, bit more protein. Keep the mayo full-fat though, or it gets thin.
No spinach at all
Then it’s just Knorr vegetable dip. Also a classic. Great with a veggie tray.
Store Out of the Mix? Make Your Own
It happens more than you’d think. Mix 2 tablespoons dried minced onion, 1 tablespoon dried vegetable flakes (or dried carrot and bell pepper), 1 teaspoon chicken or veggie bouillon powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, 1/4 teaspoon black pepper and a pinch of sugar. Swap that in for the packet. Then let the dip sit overnight, the homemade dried stuff needs extra time to soften.
Making It Ahead + Storage
Make it up to a day early. Honestly it’s better on day two. It keeps 3 to 4 days in the fridge in a sealed container. At the party, don’t let it sit out longer than 2 hours, which is the USDA rule for perishable stuff like dairy dips. Long party? Set the bowl inside a bigger bowl of ice. Freezing doesn’t work, the sour cream and mayo split and go grainy.
FAQ
What Knorr mix do you use for spinach dip?
The Knorr Vegetable one, 1.4 ounces. Soup aisle, usually.
How long does it need to chill?
2 hours at least. Overnight’s better.
Can I use fresh spinach?
Yep, about a pound. Wilt it, cool it, chop it, squeeze it dry.
Why is my spinach dip watery?
Wet spinach, or low-fat sour cream or mayo. Stir in a few spoons of soft cream cheese to thicken it back up.
Can I leave out the water chestnuts?
Sure. Chopped celery or jicama gives you crunch, or just skip it for a smoother dip.
Is it served hot or cold?
The original’s cold. The spinach artichoke version with cream cheese and mozzarella is baked and served hot.
Pro move: make a double batch. Fill the bread bowl with half and keep the rest in the fridge for a refill. The second round always disappears faster.
