This Spinach Dip recipe is the perfect addition to any party or appetizer table.
Spinach is mixed into a creamy base with chopped water chestnuts, and green onions for a classic dip that’s packed with flavor and easy to make!
Use it to fill a loaf of sourdough bread or even mini rolls as little bowls! Serve it cold with chips, crackers, veggies, or garlic crostini.
A Quick Dip Recipe
- This version of the classic Knorr spinach dip recipe is famous for good reason, it’s delicious.
- This recipe uses simple ingredients with lots of room for variations.
- As much as I love a good hot Spinach Artichoke Dip, this cold spinach dip is easy to make ahead with no heating is required.
- It is so fast to make; simply stir and refrigerate.
- This recipe is versatile, add artichokes, jalapenos, or even diced red peppers.
Creamy Base: I start with mayonnaise and sour cream. To lighten up this spinach dip, swap out the sour cream with plain Greek yogurt to lighten it up a bit. Reduced-fat mayonnaise can be used.
Spinach: Frozen chopped spinach is thawed and squeezed dry to remove as much liquid as possible. You can replace frozen spinach with fresh. Simply cook down 1 pound of fresh spinach, cool, and squeeze it dry.
Add-Ins: Water chestnuts add great crunch and texture to this spinach dip. If you don’t have them on hand, you can substitute diced celery or even bell peppers. Stir in other additions like chopped artichoke hearts, some mozzarella cheese or even a sprinkle of parmesan cheese.
Seasoning: The secret ingredient is the seasoning for this dip! A packet of Knorr vegetable soup mix (Lipton makes one as well) is added dry and perfectly seasons this dip.
No Knorr Vegetable Mix? No Problem! You can make spinach dip without Knorr vegetable soup mix.
Substitute with onion soup mix, ranch seasoning mix, or even a tablespoon or so of bouillon and a 1/2 teaspoon of Worcestershire sauce along with your favorite herbs. Add a little bit of finely diced red bell pepper and a bit of shredded carrot.
How To Make Spinach Dip
This is not a baked spinach dip, it’s served cold, often in a “bread bowl”, and it’s best made ahead of time.
- Simply mix the ingredients together (per the recipe below).
- Cover with plastic wrap and chill in the refrigerator in a bowl for at least 2 hours before serving to allow the ingredients in the soup mix to rehydrate.
- Spoon into a bread bowl just before serving.
You can skip the bread bowl and serve it with pita chips or tortilla chips if desired.
How to Serve Spinach Dip
Party Favorite: Select a loaf of crusty bread and cut off the top. Use a knife to hollow out the middle (save the bread in the middle). Just before serving, fill the bread with spinach dip. Cut the top of the loaf and the bread from the center into cubes for dipping.
For individual servings, use small dinner rolls and hollow them out for mini spinach dip bowls. This is also great served with crackers or toasted sliced baguette.
Keep it low carb and serve with veggies for dipping. Broccoli, carrot sticks, or celery sticks make great dippers.
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Easy Spinach Dip
A simple creamy spinach dip recipe, perfect for any party or potluck!
Prep Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 5 minutes
- 10 ounces frozen chopped spinach 1 package, thawed
- 8 ounces water chestnuts canned, drained
- 2 cups sour cream or Greek yogurt
- 1 cup mayonnaise or dressing, low fat or regular
- 1 package dry vegetable soup mix 1.4 ounces
- 3 green onions chopped
- 1 loaf round sourdough bread optional
Thaw 10 ounces of 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, and dry vegetable soup mix. 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.
To thaw spinach – Let the frozen spinach sit in the fridge overnight or thaw it quickly in the microwave. If using the microwave, place the spinach in a bowl and cook for 90 seconds on high. Then, break it up and continue cooking it in 30-second increments until it’s fully thawed.
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
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About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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