Classic Knorr Spinach Dip Recipe (2024)

This post may contain affiliate links. For more information, please see our affiliate policy.

This Knorr Spinach Dip Recipe is the classic version you know and love! Cold and creamy, it’s so easy to make and tastes even better than you remember.

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.

Recipe ingredients

Ingredient 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. Cook according to the package directions and squeeze out excess liquid and moisture in a clean kitchen towel.

Step-by-step instructions

1. In a large bowl, combine sour cream, mayonnaise, water chestnuts, scallions, and Knorr mix. Stir to combine.

2. Stir spinach in to the mixture, using a spoon or spatula to break up and distribute any clumps of spinach.

3. Cover and chill at least 2 hours or overnight.Serve with bread and fresh vegetables.

Recipe tips and variations

• 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.
• Make 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.
• 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.
• Customize your 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.
• 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.