Knorr Spinach Dip Recipe That Disappears in Minutes: The Party Power Move You Need

You want the kind of dip that makes people hover around the bowl like seagulls at the beach? This is it. Zero culinary degree required, maximum “who made this?!” energy delivered.

It’s creamy, savory, fresh, and faster to assemble than your group chat can argue about appetizers. Serve it once and your friends will start inviting you places purely for the dip. Don’t blame them—you just unlocked snack dominance.

What Makes This Special

This isn’t a vague “green dip.” It’s a perfectly engineered flavor bomb where creamy mayo, tangy sour cream, and the iconic Knorr vegetable recipe mix team up with spinach and crunchy water chestnuts.

The salt, umami, and herb blend is balanced—no one-note ranch vibes here. Plus, it’s a one-bowl recipe with grocery-store ingredients and a proven 1980s-to-now track record of wrecking willpower at potlucks.

Even better, it’s scalable. Hosting two?

Hosting twenty? Double or triple without stressing ratios. And unlike many dips, it actually tastes better after chilling, which means you can prep ahead and still look like a hero.

Ingredients Breakdown

1 package (10 oz) frozen chopped spinach, thawed and thoroughly squeezed dry
1 cup sour cream (full-fat recommended for best texture)
1 cup mayonnaise (quality counts; avoid super-sweet brands)
1 packet Knorr Vegetable Recipe Mix (the classic, not soup mix variants)
1 can (8 oz) water chestnuts, drained and finely chopped for crunch
3–4 green onions, thinly sliced (white and green parts)
Optional add-ins:
- 1/2 cup shredded Parmesan for salty depth
- 1/2 teaspoon garlic powder if you like extra zing
- Pinch of black pepper or red pepper flakes for heat
- Squeeze of lemon juice for brightness
For serving: Sourdough or pumpernickel bread, crackers, pita chips, cucumber rounds, bell pepper strips, or celery

Instructions

Prep the spinach like you mean it. Thaw the frozen spinach, then squeeze out every last drop of water with your hands or a clean kitchen towel.
If it’s still wet, your dip gets watery. Hard pass.
Mix the base. In a large bowl, combine sour cream and mayonnaise until smooth.
Add the flavor. Stir in the Knorr Vegetable Recipe Mix until fully incorporated—no dry pockets.
Fold in the texture. Add chopped water chestnuts, sliced green onions, and the well-drained spinach. Fold gently to keep it airy and even.
Customize (optional). Add Parmesan, garlic powder, pepper flakes, or a little lemon juice if you want to flex.
Chill to win. Cover and refrigerate for at least 2 hours (4 is better).
This allows the mix to hydrate and the flavors to marry.
Serve. Spoon into a bowl or hollowed-out bread loaf. Garnish with extra green onions or a sprinkle of Parmesan. Surround with dippers and watch it vanish.

Preservation Guide

Refrigeration: Store in an airtight container for up to 3–4 days.
Stir before serving as moisture may separate slightly.
Freezing: Not recommended. The dairy base can split and the spinach can get grainy. The flavor stays, the texture doesn’t—no thanks.
Make-ahead: Mix up to 24 hours in advance.
For best texture, stir in water chestnuts right before serving so they stay ultra-crisp.
Leftovers: Spread on sandwiches, burgers, or wraps; stir into hot pasta with a splash of pasta water; or dollop onto baked potatoes. Zero waste, maximum joy.

Why This is Good for You

Let’s be real: this is a party dip, not a kale smoothie. But it does have legit upsides.

Spinach brings iron, vitamin K, folate, and fiber. Green onions offer antioxidants and a mild allium kick without the onion breath penalty.

If you choose quality mayo and sour cream—ideally with fewer additives—you get a clean, creamy base. The fat also makes it more satisfying, so you’re less likely to mindlessly binge… theoretically.

Balance it with crunchy veggies for dipping and you’ve got a respectable snack strategy, IMO.

Don’t Make These Errors

Failing to drain spinach. This is the number one mistake. If your spinach is soggy, your dip will be, too.
Skipping the chill time. The Knorr mix needs time to hydrate. If you serve immediately, the flavors can taste harsh and the texture won’t be right.
Over-salting. The mix already brings sodium.
Taste before adding any extra salt or salty cheeses.
Using low-fat everything. You can lighten it a bit, but going all low-fat can make the dip thin and tangy in a weird way. Compromise with Greek yogurt if needed.
Chopping water chestnuts too large. Big chunks can feel clunky. Aim for fine dice for a refined crunch.

Different Ways to Make This

Greek Yogurt Swap: Use 1 1/2 cups Greek yogurt plus 1/2 cup mayo for a lighter but still creamy version.
Add a squeeze of lemon to brighten.
Artichoke Upgrade: Fold in 1 cup chopped marinated artichokes and 1/2 cup Parmesan for a spinach-artichoke hybrid that tastes restaurant-level.
Hot Baked Version: Mix as directed, add 1 cup shredded mozzarella, and bake at 350°F (175°C) for 20–25 minutes until bubbly. Serve warm with crostini.
Herb-Forward: Add 1/4 cup chopped fresh dill and parsley for a garden-fresh profile that slaps with cucumber dippers.
Spicy Kick: Stir in finely diced jalapeño or a teaspoon of sambal oelek. A little heat plays great with the creamy base.
Dairy-Free: Use vegan mayo and a thick, unsweetened plant-based yogurt.
Taste and adjust with lemon juice and a pinch of nutritional yeast.
Protein Boost: Fold in flaked smoked salmon or chopped rotisserie chicken for a substantial spread that doubles as lunch.

FAQ

Can I use fresh spinach instead of frozen?

Yes. Use about 10–12 ounces of fresh spinach. Sauté until wilted, let cool, then squeeze out as much liquid as possible and chop.

You’ll get a slightly fresher flavor but it’s more work.

What if I can’t find Knorr Vegetable Recipe Mix?

Substitute with another vegetable dip mix in a pinch, but the flavor won’t be identical. You can DIY with dried onion, garlic, celery seed, parsley, a touch of turmeric, and a pinch of sugar and salt, but the classic profile comes from Knorr.

How do I serve this in a bread bowl?

Slice the top off a round loaf of sourdough or pumpernickel, hollow out the center, and cube the removed bread for dipping. Line the bowl with a paper towel for 5 minutes to absorb moisture, remove it, then add the dip.

Keeps the crust from going soggy too fast.

Can I make it the morning of my event?

Absolutely. Morning prep is ideal. Mix it up, chill for at least 4 hours, and stir before serving.

Add water chestnuts last if you want maximum crunch.

Is there a way to cut the calories without ruining it?

Use half mayo, half Greek yogurt, and keep the water chestnuts for texture. Skip extra cheese and serve with veggies. It stays creamy, flavorful, and party-approved.

Why is my dip watery the next day?

Likely under-drained spinach or condensation.

Stir it well; if needed, mix in a spoonful of Greek yogurt to tighten it up. Next time, squeeze the spinach like your reputation depends on it—because it kinda does.

Wrapping Up

This Knorr spinach dip recipe is the no-brainer, high-reward move for any gathering. It’s fast, flexible, and universally loved—like the extrovert of appetizers.

Prep it ahead, bring it anywhere, and enjoy the compliments you absolutely earned. Pro tip: make a double batch if you want leftovers. FYI, you won’t have leftovers.