This Spinach Dip Recipe is one of those dishes I have made so many times that I barely need to look at the recipe anymore. It is the dip that disappears first at family holidays, casual game nights, and those last minute gatherings where you need something reliable. I still remember learning it from a well loved handwritten card, stained and creased from years of use, which honestly felt like a rite of passage.
If you want a spinach dip that tastes exactly how you expect it to, creamy, savory, and deeply familiar, this is it. No overthinking, no trendy twists, just a classic that works every single time and makes people ask for the recipe before the bowl is empty.
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Why You’ll Love This Recipe
- Ridiculously Easy to Make: No cooking required. Just mix, chill, and serve. It’s the kind of recipe you can make with one eye on the game or while catching up with guests.
- Crowd-Pleasing Classic: There’s always that one dish everyone hovers around. This is it. Whether it’s the creamy texture or that nostalgic flavor hit, people go back for seconds. And thirds.
- Make-Ahead Friendly: You can prep it up to two days in advance. Let the flavors mingle in the fridge, then scoop it into a bread bowl right before serving. Zero stress, maximum flavor.
- Customizable to Your Crowd: Want a little garlic kick? Toss it in. Need a vegetarian party snack? Done. You can add artichokes, swap the sour cream, or even go vegan if you like.
- Doubles as Edible Décor: A dip served in a hollowed-out sourdough loaf instantly upgrades your table spread. It looks impressive, but takes almost no effort. Win-win.
Ingredients You'll Need
- Frozen Chopped Spinach (10 oz) – Make sure it’s fully thawed and squeezed dry. Too much moisture will water down your dip.
- Sour Cream (1 ½ cups) – Adds the tangy, creamy base. Use full-fat for best texture.
- Mayonnaise (1 cup) – Helps make the dip rich and smooth. Go with a classic mayo, not salad dressing.
- Knorr Vegetable Soup Mix (1 packet) – This is the signature flavor. It’s packed with herbs, spices, and tiny veggies that bring the whole dip to life.
- Water Chestnuts (1 can, 8 oz) – Optional, but highly recommended. They add an addictive crunch.
- Green Onions (3, chopped) – For a bit of fresh bite and mild onion flavor.
- Bread Bowl (optional) – Use a round sourdough or rustic loaf. Hollow it out to hold the dip and cube the inside for serving.
How to Make Spinach Dip
Step 1: Thaw and drain the spinach
Place the frozen spinach in the fridge overnight or defrost it in the microwave. Once thawed, wrap it in a clean kitchen towel or paper towels and squeeze out as much liquid as possible. This step matters. Excess water will make the dip loose and bland.
Step 2: Mix the ingredients
In a large bowl, combine the drained spinach, sour cream, mayonnaise, Knorr vegetable soup mix, chopped green onions, and sliced water chestnuts. Stir until everything is well blended.
Step 3: Chill to develop flavor
Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours. Overnight is even better. This gives the soup mix time to hydrate and infuse the dip with flavor.
Step 4: Prepare the bread bowl (optional)
Slice the top off a round loaf of bread and hollow out the inside, leaving about an inch of bread around the edges. Tear the removed bread into chunks for dipping.
Step 5: Serve and enjoy
Just before serving, spoon the chilled dip into the bread bowl or a serving dish. Surround with crackers, bread chunks, or fresh veggies.
Pro Tips from My Kitchen
✓ Squeeze the spinach like you mean it – If there’s one place people slip up, it’s here. Too much moisture ruins the dip’s texture. I wrap the spinach in a clean dish towel and twist it tight until it feels dry.
✓ Let it chill… seriously – This dip needs time. Two hours is the minimum, but overnight makes a big difference. The flavors mellow out and blend better after a rest in the fridge.
✓ Want it warm? You can bake it – Preheat the oven to 375°F, fill the bread bowl with dip, pop the “lid” back on, wrap the whole thing in foil, and bake for 15 to 20 minutes. The edges get crusty, the dip warms through, and it’s just… cozy.
✓ Don’t skip the crunch – Water chestnuts might seem optional, but once you try them, you won’t want to go without. That texture contrast is a game changer.
✓ Double the batch for parties – This dip disappears fast. I’ve learned to double it when I’m hosting more than four or five people. You’ll thank yourself.
Frequently Asked Questions about Spinach Dip
Yes, but it takes a bit more work. You’ll need to sauté and chop it, then press out the moisture just like with frozen spinach. You’ll need about 1 pound of fresh spinach to match a 10-ounce frozen block.
Up to 3 days if kept in an airtight container. The flavors may deepen over time, but the texture can loosen slightly. Stir before serving.
Plenty. Try crackers, pita chips, tortilla scoops, pretzels, or fresh veggies like carrots, celery, bell pepper strips, or cucumber rounds.
Definitely. In fact, it tastes better after a day in the fridge. Just don’t fill the bread bowl until you’re ready to serve, or the bread will get soggy.
You can make it vegan by swapping in plant-based sour cream and mayo. The Knorr mix isn’t strictly vegan, so double-check or use a homemade dry veggie seasoning blend instead.
Spinach Dip Recipe
Ingredients
- 10 oz frozen chopped spinach thawed and moisture squeezed out
- 1½ cups sour cream
- 1 cup mayonnaise
- 1 package Knorr Vegetable Soup mix
- 8 oz water chestnuts drained
- 3 green onions chopped (optional)
Instructions
- Thaw and drain the spinach. Use a clean towel or paper towels to squeeze out excess moisture thoroughly.
- In a large bowl, mix the spinach, sour cream, mayonnaise, soup mix, water chestnuts, and green onions until fully combined.
- Cover and refrigerate for at least 2 hours or overnight to let the flavors develop.
- (Optional) Hollow out a round loaf of bread to create a bread bowl and tear the insides into bite-sized pieces for serving.
- Transfer dip into the bread bowl or a serving dish. Serve with crackers, bread chunks, or fresh vegetables.
Notes
- Be sure to squeeze the spinach thoroughly to avoid a watery dip.
- Letting it chill overnight enhances the flavor.
- For a warm version, bake in a foil-wrapped bread bowl at 375°F (190°C) for 15–20 minutes.
- Double the recipe for larger gatherings!
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