Classic Spinach Dip Recipe

I use Knorr Vegetable Soup Mix in my Classic Spinach Dip Recipe to create a bread bowl-ready dip and share a pantry hack that cuts prep time without any complicated steps.

I’ve always loved a dip that pretends to be simple, then steals the show. My take on the Classic Spinach Dip Recipe started when I tossed Knorr Vegetable Soup Mix into thawed frozen chopped spinach and thought, huh this might actually work.

Served in a hollowed loaf as a Spinach Bread Dip Recipe it’s the kind of thing people pick at, talk about, then ask for again. I won’t give away every trick but expect texture and a little salt magic, plus a way to jazz it up that never feels try hard.

Try it, you might get hooked.

Ingredients

• Spinach adds iron, fiber and vitamins, mild earthy flavor, lightness the dip needs
• Soup mix brings salty savory umami, concentrated seasoning, higher sodium but quick flavor
• Mayonnaise gives rich creamy body, mostly fat and calories, silky mouthfeel everyones loves
• Sour cream adds tang, some protein and calcium, cools spice and balances richness
• Water chestnuts add crisp crunchy texture, mild sweet starch, watery bite, low fat
• Green onions give fresh sharp bite, vitamin C and fiber, bright green aroma
• Black pepper and garlic powder add warmth, peppery kick and savory depth, no sweetness

Ingredient Quantities

• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (1 ounce) packet Knorr Vegetable Soup Mix
• 1 cup mayonnaise
• 1 cup sour cream (about 8 ounces)
• 1 (8 ounce) can water chestnuts, drained and chopped
• 4 green onions, thinly sliced
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)

How to Make this

1. Thaw the 10 ounce package frozen chopped spinach, drain well and then squeeze out as much liquid as you can using a clean kitchen towel or lots of paper towels, then roughly chop if any large pieces remain.

2. In a large bowl combine 1 cup mayonnaise, 1 cup sour cream (about 8 ounces), the 1 ounce packet Knorr Vegetable Soup Mix, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder if you want it. Whisk until smooth.

3. Fold in the drained chopped spinach, the 8 ounce can water chestnuts (drained and chopped) and 4 thinly sliced green onions. Mix until everything is evenly distributed.

4. Taste the dip and adjust only pepper or garlic if needed, the Knorr mix already has salt so don’t add extra salt right away.

5. Cover the bowl and chill at least 1 hour to let the flavors marry, 2 hours or overnight is better if you can wait.

6. To serve in a bread bowl: cut the top off a round loaf, scoop out the center leaving a one inch shell, reserve the bread chunks for dipping, then fill the hollow with the chilled spinach dip.

7. Garnish with extra sliced green onions or a few chopped water chestnuts on top, and serve with fresh vegetables and the reserved bread pieces.

8. Quick hacks: if the spinach still seems watery squeeze it more or press in a towel; for a smoother dip pulse the drained spinach a few times in a food processor before folding it in; and if you want a warm version you can bake the filled bread bowl at 350 F for about 8 to 10 minutes but note the texture changes.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and measuring spoons
4. Colander or fine mesh sieve
5. Clean kitchen towel or lots of paper towels for squeezing the spinach
6. Can opener
7. Cutting board and chef’s knife
8. Rubber spatula or wooden spoon for folding
9. Bread knife and a spoon or melon baller to hollow the loaf (optional: food processor to pulse the spinach for a smoother dip, oven and baking sheet if you want it warm)

FAQ

Classic Spinach Dip Recipe Substitutions and Variations

• Frozen chopped spinach
  • Fresh baby spinach, roughly chopped and quickly sautéed until wilted, then squeeze out excess liquid — works fine if you don’t have frozen
  • Frozen chopped kale, thawed and well drained, for a sturdier, earthier bite
  • 1 (10 oz) can chopped artichoke hearts, drained, for a different flavor and similar volume
• Knorr Vegetable Soup Mix
  • 1 tbsp vegetable bouillon granules or paste, dissolved in a little water to taste
  • 1 tbsp instant vegetable broth powder plus 1/2 tsp onion powder and a pinch of celery salt
  • 1 tbsp low sodium chicken bouillon (if you don’t need it vegetarian)
• Mayonnaise
  • Plain Greek yogurt, 1:1 swap for a tangier, lighter dip
  • Half mayo and half Greek yogurt for creaminess with less fat
  • Softened cream cheese (¾ cup) thinned with ¼ cup milk or water, for a richer texture
• Water chestnuts
  • Diced jicama, same crunchy texture and neutral flavor
  • Finely chopped celery, easy swap for crunch
  • Toasted slivered almonds or chopped cashews, for crunch plus a nutty note

Pro Tips

– Squeeze the spinach until it’s almost dry, like seriously press it with a clean kitchen towel or wrap it in paper towels and squeeze hard, or press it between two plates with a heavy can on top for a minute or two. If it still seems wet pulse it in a food processor then squeeze again, wet spinach is the main reason dips go runny.

– Pulse the drained spinach a few times if you want a smoother dip but don’t overdo it, leave some texture. Chop the water chestnuts smaller for even distribution but save a few bigger pieces to sprinkle on top so the dip still has crunch.

– Taste before you add any salt cause the Knorr mix already has salt, so just tweak pepper and garlic to your liking. Chill the dip at least 2 hours or overnight if you can, it really makes the flavors mellow and better, don’t rush this step.

– If you’re serving in a bread bowl hollow it leaving about a 1 inch shell and toast the inside a little or brush with oil and bake 5 minutes so it wont get soggy fast. Reserve and cut the scooped bread for dipping, or bake those pieces into croutons, and if you want a warm version bake the filled bowl at 350 F for 8 to 10 minutes but know the texture will change and get looser.