Knorr Spinach Dip Recipe (Classic Cold Party Dip)

Knorr spinach dip recipe is a cold, creamy party dip made with cooked and well-drained chopped spinach, Knorr Vegetable Recipe Mix, sour cream and mayonnaise. Optional water chestnuts add a little crunch, while green onions make the flavor brighter. It is a familiar make-ahead choice for a vegetable tray or a bread bowl.

Quick answer: For the US classic version, combine a cooked, cooled and squeezed-dry 10-ounce package of frozen chopped spinach with 16 ounces of sour cream, 1 cup of real mayonnaise and one packet of dry Knorr Vegetable Recipe Mix. Fold in optional chopped water chestnuts and green onions, cover, and chill for approximately two hours. These proportions follow Knorr’s official US spinach dip recipe.

Editorial note: This is a research-based recipe guide; Vegetable Dips has not independently kitchen-tested this batch. The manufacturer’s active prep estimate assumes the spinach is already cooked, cooled and drained. Allow additional time for those steps.

Why this is different from other spinach dips

This classic recipe uses dry Knorr Vegetable Recipe Mix for its seasoned vegetable flavor and a sour cream and mayonnaise base for a cold, creamy texture. It does not rely on artichokes, melted cheese, or fresh dill and lemon. For an oven-baked, cheesy alternative without artichokes, see our Hot Spinach Dip Recipe. If you prefer a lighter, yogurt-forward approach without mayonnaise, see our Greek Yogurt Spinach Dip for Veggies. For a richer version without mayonnaise, compare Spinach Dip Without Mayo.

Knorr Spinach Dip Recipe: Ingredients and Substitutions

• 10 oz frozen chopped spinach: Cook as directed on its package, cool fully, then squeeze very dry. A wet batch makes the dip runny.
• 16 oz sour cream: One regular container makes the tangy base.
• 1 cup real mayonnaise: Knorr specifies Hellmann’s or Best Foods; the full cup is different from its three-ingredient vegetable dip formula.
• 1 packet Knorr Vegetable Recipe Mix: The dry 1.4-ounce US packet, not the soup prepared with water.
• Optional: one 8 oz can water chestnuts, drained and chopped: Adds crisp texture to the creamy dip.
• Optional: 3 chopped green onions: Adds freshness and gentle onion flavor.

You can also set out carrots, celery, broccoli, cucumber spears, sweet peppers, firm crackers or bread pieces. The dippers are not ingredients in the dip itself.

How to make Knorr spinach dip

1. Prepare the spinach. Cook frozen chopped spinach according to the packaging. Cool completely and press firmly in a fine strainer or clean kitchen towel until very little liquid comes out.
2. Combine the base. Stir the sour cream, mayonnaise and the entire dry vegetable recipe mix packet in a large bowl.
3. Fold everything together. Break up compacted spinach into small bits and mix it through the base. Add the chopped water chestnuts and green onions if you want them.
4. Chill. Cover and refrigerate the mixture for about two hours. This gives the dry vegetable pieces time to soften and the mixture time to settle.
5. Serve cold. Stir again and transfer to a clean serving bowl, or spoon it into a bread bowl just before guests arrive.

Printable recipe card

Knorr Spinach Dip Recipe

A research-based guide to classic cold Knorr spinach dip with frozen spinach, sour cream, mayonnaise and vegetable recipe mix, plus optional water chestnuts and green onions.

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Prep Time 10 minutes mins

Chilling 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings: 32 small appetizer servings (Knorr reference)

Ingredients Method Notes

Ingredients

  

• 10 oz frozen chopped spinach cook according to the package, cool and squeeze very dry
• 16 oz sour cream one container
• 1 cup real mayonnaise Knorr specifies Hellmann’s or Best Foods
• 1 packet (1.4 oz) Knorr Vegetable Recipe Mix use the dry seasoning blend
• 8 oz water chestnuts one can; drained and chopped; optional
• 3 green onions chopped; optional

Method

 

1. Cook the frozen chopped spinach according to package directions, then cool thoroughly. Squeeze out as much moisture as possible in a clean kitchen towel or fine strainer.
2. Stir together the sour cream, mayonnaise and dry Knorr Vegetable Recipe Mix in a large bowl until evenly combined.
3. Break up the squeezed spinach and fold it into the creamy mixture. If using, stir in drained chopped water chestnuts and chopped green onions.
4. Cover and refrigerate for about 2 hours so the seasoning and dried vegetables hydrate and the mixture becomes cohesive.
5. Stir once more, then serve cold with vegetable sticks, sturdy crackers, or bread pieces. Keep the dip refrigerated between servings.

Notes

This is a research-based adaptation of the official US Knorr Spinach Dip recipe, not a claim of an independently tested Vegetable Dips batch. Manufacturer’s reference is 32 small servings. Ten-minute active prep assumes spinach has been cooked, cooled and drained already; thawing and cooling add time. Read the current Knorr pack and all other ingredient labels for allergens, particularly wheat/soy in the vegetable mix and dairy/egg in the creamy base. Refrigerate promptly; do not leave perishables out over 2 hours (1 hour in temperatures above 90°F/32°C).

The key technique: drain the spinach

Frozen spinach holds a surprising amount of water after thawing and cooking. Press it in a sieve, then wrap it in a clean towel and squeeze gently but thoroughly. Break apart any compressed spinach clumps before adding them to the sour-cream mixture. This preserves the creamy consistency better than trying to fix a watery dip at the end.

If a dip is already thin, do not add large amounts of extra seasoning mix just to thicken it: that can make it too salty. See our watery-dip troubleshooting guide for general texture fixes.

Serve it with veggies, crackers, or a bread bowl

Crunchy carrots, celery stalks, cucumber spears, broccoli florets, cauliflower and sweet pepper strips hold up well against this dip. Arrange them around one central bowl or two smaller bowls for easier access. Our dips for a vegetable tray guide covers pairings and presentation.

For a classic bread-bowl presentation, choose a round loaf with a firm crust, carefully hollow out its center and cut the removed bread into bite-size pieces. Add the dip just before serving to help preserve the crust. A bread bowl is a serving option, not a required part of the recipe. For step-by-step bread selection, hollowing, filling and presentation, see our Spinach Dip in a Bread Bowl serving guide.

Make-ahead and cold-food safety

• Make ahead: Mix and refrigerate about two hours before serving. Keep covered and cold until it is time to set out the platter.
• Party service: Put out smaller portions and replenish them from the refrigerator rather than leaving the entire bowl on a warm table.
• Temperature: Keep perishable dips refrigerated at 40°F (4°C) or below. Refrigerate within two hours after taking them out, or within one hour if the temperature exceeds 90°F (32°C).
• Leftovers: Use clean utensils, refrigerate promptly, and follow the storage guidance of your ingredients. Do not serve dip that has been left unrefrigerated beyond safe limits.

Knorr Vegetable Dip vs. Knorr Spinach Dip

These two classics share a packaged vegetable mix but are not the same recipe. Our Knorr Vegetable Dip Recipe has no spinach and uses ½ cup mayonnaise with 16 ounces sour cream and one vegetable-mix packet. This spinach version uses 1 cup mayonnaise, plus 10 ounces frozen chopped spinach, with water chestnuts and green onions as options. Choose the plain vegetable dip for a simpler, lighter-textured bowl and the spinach version for a heartier cold dip.

Allergen and dietary notes

Do not assume Knorr Vegetable Recipe Mix is gluten-free. The current US ingredient information lists soy sauce with wheat, and the package may carry other allergen warnings. Sour cream contains milk; many mayonnaise brands contain egg. Check current packaging for every component if you are cooking for someone with food allergies. The Knorr Vegetable Recipe Mix product page is a reference, but the label on the product you actually use takes precedence.

Frequently asked questions

Can I make Knorr spinach dip without water chestnuts?

Yes. Knorr lists water chestnuts as optional. Omitting them removes a little crunch but keeps the base recipe intact.

Do I have to cook the Knorr vegetable mix first?

No. In this cold dip, the seasoning mix is stirred in dry. It hydrates in the moist base while the dip rests in the refrigerator.

Can I use Greek yogurt instead of sour cream?

Knorr suggests plain nonfat Greek yogurt as a substitution for sour cream, with a lighter mayonnaise choice if desired. It will change the taste and texture, and the alternative has not been independently kitchen-tested for this article.

Can I use fresh spinach instead of frozen?

Yes, but this will be an adaptation. Knorr explains that roughly one pound of fresh spinach can replace a 10-ounce frozen package. Cook, cool and squeeze it thoroughly; don’t put raw wet leaves into the base.

Should I add cream cheese or artichokes?

Not for the classic Knorr version described here. Those additions belong to different dips, such as a baked or slow-cooker Spinach Artichoke Dip.

Sources and recipe transparency

The core formula and approximate two-hour chill come from Knorr’s official US recipe. Food safety guidance comes from FoodSafety.gov. Recipe quantities and active-prep times are source-based; no independently measured yield or nutrition values are claimed here.