This spinach dip recipe is creamy, crunchy, and make-ahead friendly, with tender spinach, crisp water chestnuts, and a savory sour cream and veggie mix. It’s a classic cold spinach dip that’s perfect served chilled in a sourdough bread bowl.
- Flavor: Creamy and tangy with crunchy water chestnuts and a herby flavor from the soup mix.
- Why Make It: This is a version of the Knorr spinach dip recipe. It’s a one-bowl party favorite, with no cooking, that only gets better after chilling.
- Technique: Squeeze the spinach as dry as you can to keep the dip thick and creamy.
- Serving Suggestions: I love serving this creamy spinach dip on a breadboard, with sourdough cubes and crunchy veggies like cucumbers, peppers, and carrots.
Ingredients
- Spinach: Use frozen chopped spinach that has been thawed and squeezed to remove excess liquid to prevent a watery dip. You can also replace frozen spinach with fresh.
- Water Chestnuts: These add great crunch and a little texture. Drain well and chop finely to get a satisfying crunch in every bite without big chunks.
- Sour Cream or Greek Yogurt: Full-fat sour cream is classic and rich, while Greek yogurt is tangier and lighter. So to lighten up this spinach dip, swap out the sour cream with plain Greek yogurt.
- Seasoning: The secret ingredient is a packet of Knorr vegetable soup mix (Lipton makes one as well). It is added dry and seasons this dip, so there is no need for additional salt.
- Sourdough Bread: Choose a sturdy round loaf with a thick crust so it holds the dip. Fill it just before serving so it stays firm.
Favorite Variations
- Mix-Ins: Stir in chopped artichoke hearts (drained well), some mozzarella cheese, or even a sprinkle of parmesan cheese.
- Seasoning: Change up the flavor and swap the vegetable soup mix with onion soup mix or ranch seasoning mix.
How to Make Spinach Dip
- Thaw spinach and squeeze dry (full recipe below).
- Combine the base. Fold in the spinach and water chestnuts, then chill.
- Prep and fill the bread bowl with the dip just before serving.
Leftover Spinach Dip
- Keep the dip chilled and refrigerate leftovers within 2 hours. Store them in an airtight container in the refrigerator for up to 4 days. Stir leftovers well before serving.
- Freeze up to 1 month. Thaw in the fridge and stir well, as the texture may loosen slightly.
- Spread leftovers on sandwiches, tuck into wraps, stir into hot pasta, or spread in pinwheels.
Party Dip Lineup
Did you make this Spinach Dip? Be sure to leave a comment and rating below!
-
Thaw frozen chopped spinach. Squeeze the thawed spinach or place it in a fine mesh strainer and press with a spoon to remove as much liquid as possible.
-
Drain the water chestnuts and finely chop.
-
In a medium bowl, combine spinach, water chestnuts, sour cream, mayonnaise, dry vegetable soup mix, and green onions. Stir until well combined.
-
Cover and refrigerate for at least 2 hours or up to 24 hours before serving.
-
To make a bread bowl, cut 1-inch off the top of a loaf of sourdough bread and use a serrated knife to remove the center, leaving a 1-inch thick bread bowl.
-
Fill the bread bowl with the spinach dip just before serving. Cut both the top and center of the bread into 1-inch cubes for dipping.
Fresh spinach – To replace frozen spinach with fresh, remove the stems from 1 pound of fresh spinach. Place it in a large non-stick skillet with 1 tablespoon of water and cook over medium until the spinach is wilted, about 4 minutes. Cool, chop, and squeeze dry.
Serving – Spinach dip can be served in a serving bowl with crackers, tortilla chips, or crostini.
For individual servings, use small dinner rolls and hollow them out for mini spinach dip bowls.
Storage – Keep leftover spinach dip in an airtight container in the fridge for up to 4 days.
Calories: 174 | Carbohydrates: 5g | Protein: 1g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 412mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2290IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 0.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
