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Knorr spinach dip recipe in a ceramic bowl surrounded by carrot sticks, celery, cucumber, bell peppers, and rye bread

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
Chilling 2 hours
Total Time 2 hours 10 minutes
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).