Recipe

Knorr Spinach Dip Classic

The cozy, crowd-pleasing spinach dip everyone remembers, made with the classic Knorr Vegetable Recipe Mix. Creamy, savory, and shockingly easy to pull off for parties, game day, or snack dinner.

By Matt Campbell

•

4.8

A bowl of classic creamy spinach dip garnished with chopped green onions on a wooden table with a sourdough bread bowl and fresh vegetables nearby

Jump to Recipe

If you have ever been to a potluck where the “good snacks” disappeared first, there is a strong chance this dip was involved. Classic Knorr Spinach Dip is one of those recipes that feels almost too easy for how reliably it steals the show. It is creamy, a little tangy, deeply savory, and somehow makes raw veggies feel like a treat.

This is the version most people mean when they say “spinach dip.” We are talking Knorr Vegetable Recipe Mix, sour cream, mayo, water chestnuts for crunch, green onions for bite, and spinach for that I-am-totally-eating-greens energy. The only real trick is giving it time to chill so the flavors can snap into place.

Why It Works

Big flavor with almost no effort: The Knorr mix does the heavy lifting with onion, garlic, and vegetable-y savoriness.
Texture that keeps you going back: Chopped spinach plus crisp water chestnuts means every bite has a little something going on.
Make-ahead friendly: It actually tastes better after a couple hours in the fridge, which is my favorite kind of “planning.”
Party flexible: Serve it in a bread bowl, with chips, or with vegetables. It fits in anywhere.

Pairs Well With

Storage Tips

Refrigerate: Store leftover dip in an airtight container for up to 3 days. Stir before serving since it can loosen slightly as it sits.

Keep it safe at parties: If it is sitting out, follow the 2-hour rule. Put the bowl back in the fridge (or set it over a bowl of ice) if people are grazing for a while.

Can you freeze it? I do not recommend it. Sour cream and mayo tend to separate after freezing and thawing, and the texture gets watery and grainy.

Leftover glow-up: Spread it on toasted bagels, stuff it into a grilled cheese with mozzarella, or spoon it onto baked potatoes.

Common Questions

Do I use frozen spinach or fresh spinach?

Frozen chopped spinach is the classic move. Thaw it completely and squeeze it very dry. If you want to use fresh, cook it down, cool it, then squeeze dry and chop.

How do I keep spinach dip from getting watery?

Squeeze the spinach like you mean it. Wrap it in a clean kitchen towel or paper towels and wring until it is not dripping. Also drain the water chestnuts well and pat them dry.

How far ahead can I make it?

Up to 24 hours ahead is perfect. The flavor gets better as it chills. If making it the day before, hold back a tablespoon of green onions to sprinkle on top right before serving.

Can I make it lighter?

Yes. Swap the sour cream for Greek yogurt, and use light mayo. The dip will be slightly tangier and a bit less rich, but still very good.

Can I serve it warm?

This recipe is meant to be served cold, but you can bake it if you want a warm version. Put it in a small baking dish and bake at 350°F for about 20 to 25 minutes until hot and bubbly. Note: it will be a bit looser when warm.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium mixing bowl
Rubber spatula or sturdy spoon
Cutting board and knife
Colander (for thawed spinach)
Clean kitchen towel or paper towels (for squeezing spinach dry)

This dip is pure snack-table nostalgia for me. It is the thing I make when I want people to relax, hover around the counter, and “just taste” something that turns into half the bowl. The first time I made it on my own, I thought, There is no way a packet mix can taste this good, and then I watched it vanish in about ten minutes. Now I treat it like a secret weapon: low stress, high reward, and it always makes the kitchen feel like a party even if dinner is still a question mark.