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This classic Knorr spinach dip has been the go-to for family gatherings and game days in my house for decades. With its creamy base and savory flavors, it never fails to disappear fast. The beauty of this recipe is how easy it is to throw together with just a few supermarket finds and minimal prep time.
The first time I brought this to a holiday party it was gone in less than half an hour so now I make a double batch every time.
Ingredients
- Knorr dry vegetable recipe mix: Bright herbal and veggie flavor with no chopping required. Choose a fresh packet with the most recent expiration date for best results.
- Mayonnaise: Creamy richness that helps hold the dip together. Go for real mayonnaise for the silkiest texture.
- Sour cream: Tangy and cool which balances the savory flavors. Use full fat sour cream for an extra velvety result.
- Frozen spinach: Adds essential greens and subtle earthiness. Squeeze out all excess water after thawing so the dip stays thick.
- Rye bread or sourdough: A sturdy bowl for serving and the perfect vessel for dipping. Choose bread with a good crust that can stand up to the moist dip.
- Wheat crackers or thick-cut chips: Great for scooping and offering a crunchy contrast. Pick a plain or lightly salted option to let the dip shine.
Instructions
- Prepare the Spinach:
- Drain thawed frozen spinach by squeezing it in a clean towel or paper napkin until nearly all the liquid is gone. A dry spinach will keep your dip from getting watery.
- Mix the Dip:
- Combine the spinach, Knorr mix, mayonnaise, and sour cream in a large bowl. Stir very thoroughly until the mixture looks uniform and creamy. Any dry soup mix should be fully blended in.
- Chill for Flavor:
- Cover the bowl tightly and refrigerate for at least two hours so the dried veggies and herbs in the soup mix can fully rehydrate and infuse flavor. For the best taste, let it sit overnight.
- Make the Bread Bowl:
- Shortly before serving, slice off the top of your rye or sourdough loaf and gently tear out the inside, leaving a thick shell for holding the dip. Break the inside bread into bite sized pieces for dipping.
- Fill and Serve:
- Stir your dip once more, then spoon it into the prepared bread bowl. Arrange the scooped out bread and crackers around the bowl for guests to enjoy.
My favorite part of this recipe is the ritual of tearing up the bread bowl with family. Everyone always gathers around and sneaks extra bites before the dip hits the table.
Storage Tips
This spinach dip keeps best when stored in an airtight container in the fridge. Try to keep bread and dip separate if not serving right away to avoid sogginess. Leftover bread bowl pieces can be toasted for extra crunch before serving again.
Ingredient Substitutions
Greek yogurt is a fabulous stand in for sour cream if you want a little more protein and a tangier profile. For a lighter dip, try half mayonnaise and half plain yogurt. Switch up the bread with pumpernickel or a gluten free boule as needed.
Serving Suggestions
Classic Knorr spinach dip is delicious with a rainbow of raw veggies like carrots, celery, or bell peppers if you want some freshness. It also works beautifully spread on mini bagels or as a filling for wraps.
Cultural and Historical Context
Spinach dip rose to popularity in American kitchens in the 1980s when dry soup mixes became pantry staples. This nostalgic appetizer has stuck around because of its low fuss approach and crowd pleasing appeal.
Seasonal Adaptations
Serve this dip alongside bright cherry tomatoes or crunchy cucumbers in summer. For the holidays, sprinkle a little diced red pepper or chopped herbs like dill on top for color.
This spinach dip never fails to please a crowd and is endlessly adaptable to your tastes. Double up the recipe—everyone goes back for seconds.
Common Recipe Questions
- → Can I use fresh spinach instead of frozen?
Yes, simply steam or sauté fresh spinach until wilted, then squeeze out excess moisture and chop before mixing.
- → How long should the dip chill before serving?
For best flavor, chill for at least 2 hours, but overnight in the refrigerator gives even better results.
- → Which bread works best for a dip bowl?
Rye and sourdough loaves are sturdy options that complement the savory dip and hold up well for serving.
- → What can I serve alongside the bread pieces?
Wheat crackers, pita chips, or cut raw vegetables such as carrots and celery make excellent dippers.
- → Can I prepare this dip in advance?
Yes, you can make it a day ahead and store it covered in the refrigerator until you're ready to serve.