Knorr Spinach Dip Recipe (Classic Bread Bowl Dip)

This Knorr spinach dip recipe is the cold, creamy party dip from the back of the Knorr Vegetable Recipe Mix box. You stir six ingredients in one bowl, chill it for two hours, and spoon it into a bread bowl. There is no cooking, and it takes about 10 minutes of hands-on time.

It is the spinach dip using Knorr that shows up at every holiday party, baby shower and game day spread, usually in a hollowed-out loaf of pumpernickel or sourdough. Below you will find the classic recipe, how to build a spinach dip bread bowl, and the small steps that keep the dip thick instead of watery.

If you grew up with the onion soup version instead, my Easy Lipton Onion Soup Spinach Dip is made the same way with a different packet.

Why You’ll Love This Knorr Spinach Dip

• Ready in 10 minutes. Thaw, squeeze, stir. The fridge does the rest.
• No cooking. Nothing goes in the oven, so it is perfect when the stove is full of holiday food.
• Make-ahead friendly. It tastes better the next day, once the vegetable mix softens into the sour cream.
• Feeds a crowd. One batch makes about 4 cups, enough for 16 people as an appetizer.
• It is its own serving dish. A bread bowl means one less bowl to wash, and guests eat the bowl.

What Is Knorr Spinach Dip?

Knorr spinach dip is a cold spinach dip made with sour cream, mayonnaise, chopped spinach, water chestnuts, green onions and one packet of Knorr Vegetable Recipe Mix. The packet holds dried carrots, onions, leeks and seasoning, so it flavors the whole dip with no extra spices. It is served chilled, most often in a round bread bowl with the bread cubes for dipping.

Knorr Spinach Dip Ingredients

• Frozen chopped spinach: One 10-ounce package, thawed and squeezed very dry. Chopped spinach, not whole leaf, so every scoop holds together.
• Sour cream: One 16-ounce container. Full fat gives the thickest dip.
• Mayonnaise: One cup of real mayonnaise. It makes the dip rich and keeps it smooth after chilling.
• Knorr Vegetable Recipe Mix: One packet. Look for it in the soup aisle next to the dry soup and dip mixes.
• Water chestnuts: One 8-ounce can, drained and chopped. They add the crunch this dip is known for.
• Green onions: Three, thinly sliced, for a fresh bite.
• Round bread loaf: A 1-pound pumpernickel or sourdough round for the bread bowl. Optional, but it is the classic way to serve it.

Exact amounts are in the recipe card at the bottom of the post.

How to Make a Spinach Dip Bread Bowl

A spinach dip bread bowl takes five minutes and turns a bowl of dip into a centerpiece.

1. Pick the loaf. Use a round, crusty 1-pound loaf. Sourdough, pumpernickel, rye and Hawaiian rounds all work. A soft sandwich-style loaf will sag.
2. Cut the lid. Slice off the top inch of the loaf with a serrated knife.
3. Hollow it out. Cut a circle about 1 inch in from the crust, then pull out the center with your hands. Leave the walls and base about 1 inch thick so the dip does not soak through.
4. Cube the bread. Cut the lid and the center into bite-size cubes for dipping.
5. Fill just before serving. Spoon in the chilled dip no more than 30 minutes before guests arrive, so the bowl stays firm.

If you need more dippers than one loaf gives you, a sliced baguette toasted into Air Fryer Crostini takes about 3 minutes.

How to Make Spinach Dip Using Knorr Vegetable Mix

Step 1: Thaw and dry the spinach. Thaw the spinach overnight in the fridge, or in a colander under cool running water. Wrap it in a clean kitchen towel and squeeze until no more liquid comes out. You should end up with a tight ball about the size of a tennis ball.

Step 2: Mix the base. In a medium bowl, stir the sour cream, mayonnaise and Knorr Vegetable Recipe Mix until no dry streaks remain.

Step 3: Add the spinach and crunch. Break the spinach apart with your fingers as you add it, so it does not clump. Stir in the chopped water chestnuts and green onions.

Step 4: Chill. Cover and refrigerate for at least 2 hours. This step is not optional. The dried vegetables in the packet need time to soften, and the dip thickens as it sits.

Step 5: Stir and serve. Stir the dip once more, then spoon it into a bread bowl or serving dish. Serve cold with bread cubes, crackers or vegetables.

How to Make a Spinach Dip Bread Bowl

A spinach dip bread bowl takes five minutes and turns a bowl of dip into a centerpiece.

1. Pick the loaf. Use a round, crusty 1-pound loaf. Sourdough, pumpernickel, rye and Hawaiian rounds all work. A soft sandwich-style loaf will sag.
2. Cut the lid. Slice off the top inch of the loaf with a serrated knife.
3. Hollow it out. Cut a circle about 1 inch in from the crust, then pull out the center with your hands. Leave the walls and base about 1 inch thick so the dip does not soak through.
4. Cube the bread. Cut the lid and the center into bite-size cubes for dipping.
5. Fill just before serving. Spoon in the chilled dip no more than 30 minutes before guests arrive, so the bowl stays firm.

If you need more dippers than one loaf gives you, a sliced baguette toasted into Air Fryer Crostini takes about 3 minutes.

Pumpernickel Spinach Dip

Pumpernickel spinach dip is the version most people remember. The dark, slightly sweet rye bread sets off the pale green dip, and its dense crumb holds up to a heavy scoop better than white bread does.

Buy two pumpernickel rounds if you can: one to hollow out for the bowl and one to cube. Marble rye is a good stand-in when the bakery is out of pumpernickel. If you can only find sliced pumpernickel, serve the dip in a regular bowl and cut the slices into triangles or cocktail-size squares.

Tips for the Best Knorr Spinach Dip

• Squeeze the spinach twice. Wet spinach is the number one reason this dip turns watery. Squeeze, fluff it, then squeeze again.
• Chop the water chestnuts small. Pea-size pieces give crunch in every bite without big chunks falling off the bread.
• Give it the full 2 hours. Straight from the mixing bowl the dip tastes salty and the dried vegetables are still firm. Overnight is even better.
• Use full-fat sour cream and real mayonnaise. Light versions hold more water and make a looser dip.
• Do not add salt. The vegetable mix seasons the whole batch. Taste after chilling before you adjust anything.

Knorr Spinach Dip Variations

• Lighter: Swap half of the sour cream for plain Greek yogurt.
• With artichokes: Fold in one 14-ounce can of artichoke hearts, drained and chopped.
• Cheesy: Stir in 1/2 cup of grated Parmesan or shredded mozzarella.
• Spicy: Add a few dashes of hot sauce or 1/4 teaspoon of red pepper flakes.
• No water chestnuts: Leave them out, or use 1/2 cup of finely diced celery or jicama for the same crunch.
• Fresh spinach: Wilt 1 pound of fresh spinach in a skillet, cool it, squeeze it dry and chop it.

Want a hot spinach dip instead? My Cheesecake Factory Spinach Dip bakes in 20 minutes, the Yard House Spinach Cheese Dip uses four cheeses, and the Air Fryer Cheesy Bacon Spinach Dip is loaded with bacon.

What to Serve With Knorr Spinach Dip

• Pumpernickel, sourdough or rye bread cubes
• Homemade Air Fryer Pita Chips or Air Fryer Ranch Pita Chips
• Toasted baguette slices or Air Fryer Crostini
• Buttery crackers, pretzel crisps or bagel chips
• Carrots, celery, cucumber rounds, bell pepper strips and cherry tomatoes

Make Ahead and Storage

• Make ahead: Mix the dip up to 2 days before the party and keep it covered in the fridge. Cut the bread bowl the day you serve it.
• Refrigerate: Store leftover dip in an airtight container for 3 to 4 days. Stir before serving.
• On the table: Keep the dip out for no more than 2 hours. For a long party, fill the bread bowl halfway and refill it from the fridge.
• Freezing: Not recommended. Sour cream and mayonnaise separate when they thaw.
• Leftovers: Spread it on a turkey sandwich or wrap, or spoon it over a baked potato.

Knorr Spinach Dip FAQs

Where is the Knorr spinach dip recipe on the box? It is printed on the back of the Knorr Vegetable Recipe Mix packet. This post follows that classic formula: one packet, sour cream, mayonnaise, spinach, water chestnuts and green onions.

Can I make Knorr spinach dip the night before? Yes, and it is better that way. A night in the fridge softens the dried vegetables and thickens the dip.

Why is my spinach dip watery? The spinach was not squeezed dry enough. If the dip is already mixed, stir in a few more tablespoons of sour cream and chill it for another hour.

Can I use fresh spinach instead of frozen? Yes. Cook about 1 pound of fresh spinach until wilted, cool it, squeeze out the liquid and chop it finely.

Can I make it without mayonnaise? Yes. Replace the mayonnaise with the same amount of sour cream or plain Greek yogurt. The dip will be tangier and a little less rich.

Do I have to use water chestnuts? No. They add crunch, not flavor, so you can leave them out or use diced celery.

What is the best bread for a spinach dip bread bowl? A round pumpernickel or sourdough loaf with a firm crust. Both hold the dip for hours without going soft.

Is Knorr spinach dip served hot or cold? Cold. If you want a warm, baked dip, try my Ina Garten Spinach Artichoke Dip.

More Spinach Dip Recipes

• Easy Lipton Onion Soup Spinach Dip: the other classic packet dip, served cold.
• Creamy Spanakopita Dip: spinach, feta and dill, baked until golden.
• Instant Pot Copycat Applebee’s Spinach and Artichoke Dip: a restaurant favorite made in the pressure cooker.
• Ninja Foodi Possible Cooker Pro Spinach Artichoke Dip: a slow cooker dip that stays warm all party long.
• Air Fryer Artichoke Dip: hot and creamy in 20 minutes.