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This classic spinach dip recipe is a real crowd pleaser. Easy to make with just a few simple ingredients, it’s creamy and crunchy and full of flavor.
Spinach dip is cold and creamy, made with frozen spinach, sour cream, mayonnaise, and Knorr soup mix. Serve it in a Homemade Bread Bowl or just grab a round loaf from the grocery store. You can also opt for a regular serving bowl with some hunks of bread, crostini, chips, crackers or veggies on the side for dipping.
Ingredients for Spinach Dip
You don’t mess with a classic so these ingredients will be the same that you remember if you’ve ever made the classic Knorr Spinach Dip.
- Frozen spinach – usually you can easily find this with the frozen vegetables. You need a 10-ounce package.
- Sour cream and mayo – About a cup of each. You can swap out mayo for all sour cream if you like, or use plain Greek yogurt instead of both for a low fat option.
- Dried vegetable soup mix – Typically Knorr brand is readily accessible so that’s what I use. I find it’s got the best flavor. Other brands may also be used. It’s tough to replicate the flavors if you prefer to make your spinach dip completely from scratch, but a little onion powder, garlic powder and either tomato or chicken bouillon powder might do the trick.
- Water chestnuts – find these in the Asian section of your local market. They add a nice crunch without having a strong flavor. You could leave them out if you prefer and add some finely diced celery instead.
- Green onions – thinly sliced, these add some flavor with heat, and a little bit of crunch.
How to Make It
Scroll down to the recipe card for the complete ingredients list and instructions.
- Thaw, then chop the spinach. This can take a while if you let it thaw naturally. I usually place the package in a bowl of water to speed up the process, then strain it all through a colander. Use your hands to squeeze out as much of the excess liquid as possible, even if thawing naturally. If thawing in the fridge, make sure to place the package in a bowl to catch any leaks. Once it’s mostly dry, chop it up on a cutting board.
- Make the dip. In a large bowl, combine mayo, sour cream and soup mix, then stir in the chopped spinach, water chestnuts and green onions. You can serve immediately, but I recommend to let it chill for an hour or so in the fridge so the flavors can get happy.
Recipe Variations
I love the versatility of a creamy dip like this one. Add any of the following to your dip to customize and upgrade the flavor.
- Artichokes – Drain and chop one can of artichokes.
- Cheese – Stir in half a cup of grated parmesan cheese.
- Bacon – Add some saltiness with some crumbled bacon bits.
- Sundried tomatoes – Drain, chop, and add.
- More veggies – Chopped bell pepper or shredded carrots are great additions.
- Greek yogurt – Replace the mayo, sour cream or both with plain Greek yogurt for a lighter dip.
- Make Ahead: Make the dip up to 24 hours in advance. Just give it a quick stir before serving.
- Storage: Keep dip in an airtight container in the fridge. It will keep for 3-4 days. Freezing is not recommend as it will change the texture of the dip as it thaws.
- How to serve: My favorite way to eat this dip is with chunks of bread for dipping. You can also use chips, crackers or veggies.
- Serve in a bread bowl: Hollow out a large shepherder’s loaf bread bowl, leaving a small border. Pour the dip inside and serve with desired dippers. It also pairs really well with sourdough.
- Garnishes: I like to thin slices of green onions or chives on top, along with a few turns of fresh cracked black pepper.
FAQs
Both! This version is served cold, with vegetables and a soup mix base. Hot spinach artichoke dip is similar, but is usually made with Mozzarella, Parmesan cheese, and cream cheese, and then you bake it until the cheeses are melted and creamy.
Yes – 10 ounces of frozen spinach is equal to about 1 pound of fresh. Cook the spinach according to package directions, and cool completely. Squeeze dry in a clean kitchen towel.
More Dip Recipes to Discover
- Buffalo Chicken Dip – Buffalo wing taste without the messy fingers.
- French Onion Dip – made with caramelized onions and served chilled.
- Jalapeno Popper Dip – based on the popular appetizer, but in an easy to make dip.
- Easy Black Bean Dip – simple, healthy and flavorful dip.
- 3-Ingredient Rotel Dip – spicy, cheesy and meaty – perfect for dipping!
Classic Spinach Dip
Ingredients
- 10 ounces box frozen spinach or 1 pound of fresh spinach, cooked down
- 16 ounces sour cream (2 cups)
- 1 cup mayonnaise
- 1.4 ounce package dried vegetable recipe/soup mix like Knorr brand
- 8 ounces water chestnuts drained and chopped
- 3 green onions thinly sliced (some greens saved for garnish)
- 1 large loaf shepherd’s bread for serving (optional)
- Bread, raw veggies, crackers or chips for dipping
Instructions
- Thaw spinach in the refrigerator overnight. To speed up the process, you can place in a bowl of cold water. Squeeze as much water out of the spinach as you can, then chop spinach on a cutting board. Set aside.
- In a large mixing bowl, combine the sour cream, mayonnaise and dry soup mix. Stir in spinach, water chestnuts and green onions. Cover and refrigerate at least 1 hour or up to 24 hours.
- To serve, cut the top off of the loaf of bread and pull out the insides, leaving about a 1-inch thick border all the way around and on the bottom of the loaf. (Save the bread for dipping). Pour the dip into the bread bowl and top with a few thinly sliced green onions or chives and some fresh cracked black pepper, if desired.
- Serve with chunks of bread, potato chips, or veggies like sticks of bell peppers, carrots, cucumber and celery, or broccoli and cauliflower.
Notes
- Make Ahead: Make the dip up to 24 hours in advance. Just give it a quick stir before serving.
- Storage: Keep dip in an airtight container in the fridge. It will keep for 3-4 days. Freezing is not recommend as it will change the texture of the dip as it thaws.
- How to serve: My favorite way to eat this dip is with chunks of bread for dipping. You can also use chips, crackers or veggies.
- Using fresh spinach:Â 10 ounces of frozen spinach is equal to about 1 pound of fresh. Cook the spinach according to package directions, and cool completely. Squeeze dry in a clean kitchen towel.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
