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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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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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
My Aunt Sandy brought this dip for Christmas in the 1990s. We have been hooked ever since! When I started making it myself, I decided to double the water chestnuts (two cans, drained). I chop them up nice and small because I love the crunch of them. The extra can of water chestnuts does make the dip chunkier. I’ve never cooked the spinach but usually defrost in the microwave. My husband has become the spinach squeezer. You really want to get the water out!
Aunt Sandy brought her dip in a bread bowl with chunks of bread on the side. That’s a bit messy for me so I’ve tried various chips & crackers over the years. Veggies too, of course. The best tasting chip with this dip is not a healthy one, lol – it’s Fritos Scoops.
Thank you so much, Jessica, for writing! Frito Scoops are delicious. ๐ I’m so glad you love it. Thanks again for writing. – Meggan