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Knorr spinach dip in a sourdough bread bowl with bread cubes and fresh vegetables

Knorr Spinach Dip

Author: Olivia Stone | Home Chef
163kcal
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Prep 10 minutes
Chilling 2 hours
Total 2 hours 10 minutes
The classic cold party dip with sour cream, mayo, Knorr Vegetable recipe mix, spinach, water chestnuts and green onions. Ten minutes of work, served in a bread bowl.
Servings 16 servings
Course Appetizer
Cuisine American

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

  1. Wrap the thawed spinach in a clean kitchen towel and squeeze over the sink until almost no water comes out.
  2. In a large bowl, stir the sour cream, mayonnaise and Knorr Vegetable recipe mix together. Let it stand for 5 minutes.
  3. Stir in the spinach, water chestnuts and green onions until evenly mixed.
  4. Cover and chill for at least 2 hours, or overnight for the best flavor.
  5. Stir, then spoon into a hollowed-out bread bowl just before serving. Serve with the bread cubes, crackers and fresh vegetables.

Nutrition

Serving1cupCalories163kcalCarbohydrates5gProtein2gFat15gSaturated Fat4gSodium300mgFiber1gSugar1g

Notes

Don't add salt; the mix is already salty. For a hot version, see the spinach artichoke variation in the post.
Keeps 3 to 4 days in the fridge. Do not freeze. Don't leave it out longer than 2 hours.

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