This Knorr spinach dip is easy to make, tastes ridiculously good, and I am pretty sure our Mom’s have been making this since the 1970’s! This is the recipe off of the Knorr vegetable soup package way back in the day.
I love to serve my spinach dip in a bread bowl and accompany it with some crisp crackers, potato chips, my homemade pita chips, and veggies! If you want another classic recipe try my cheese ball recipe, it’s another golden oldie!
Knorr Spinach Dip
I can’t even count the times that I have eaten or made this spinach dip recipe. I am sure we served it at my bridal shower, and all my friends’ bridal showers.I know that this was super big in the 70’s and 80’s and was most likely served at every party my parent’s had. And for good reason, this dip is perfection in a bread bowl. Now I do believe that the original dip is in pumpernickel, not sourdough, but sourdough seems to be the most popular now.
Whenever I’m arranging an array of party snacks and dips, this recipe always makes the cut. You don’t need to be Jamie Oliver to put this together at home; you just need a few ingredients to make this delectable dip in minutes!
Knorr Spinach Dip Ingredients
Popeye wasn’t wrong about the health benefits of spinach although I can’t guarantee it’ll give you those instant biceps! Spinach is full of antioxidants and vitamins that help to protect your vision and are great for your skin, bone, and hair health. There’s a lot more to the dip however than spinach:
- Knorr Vegetable Recipe Mix (maybe this used to be called soup mix)
- Sour Cream
- Frozen Spinach
- Water Chestnuts
- Green Onions
- Pumpernickel Bread
- Onion soup mix – now this is MY addition! I love to sneak in some extra onion flavor, so if you are a fan like me, toss in a tablespoon of dry onion soup mix!
Defrosting Frozen Spinach
For the frozen spinach, it’s important to ensure you’ve squeezed out any excess water before you use it.The best way to defrost frozen spinach in a hurry is to warm it in the microwave for a few minutes then strain out the excess water colander, and blotting it with paper towels. You really don’t want too much moisture left!
How to Make Spinach Dip
- Mix together the ingredients in a medium-sized bowl.
- Chill for at least 6 hours or overnight in the refrigerator.
- To make a bread bowl, remove the top and insides of the sourdough bread and fill the bowl with the dip.
- Slice the bread you removed from the center into cubes. Set aside.
- On a large serving platter, place the bread bowl in the center and arrange the fresh vegetables, crackers, bread cubes, and/ or potato chips around it.
What to Serve With Spinach Dip
I love dunking potato chips or crostini ( these are basically mini toasts) into this creamy dip! It’s also amazing for dipping vegetables like broccoli, carrots, and bell peppers. You also use the bread cubes from the inside of the bread bowl!
How Long Will Spinach Dip Last?
This dip will last for about a week in the refrigerator, but it goes watery fast thanks to those water chestnuts and spinach, so try to eat it within a day or two. I also wouldn’t recommend freezing it as I’m not a big fan of freezing recipes that are heavy in dairy as they tend to go runny and watery once they’ve thawed. It would still be safe to eat but I’m not sure you’d want to eat it! If you’re not certain that you’ll use up a whole batch, just make a half batch to be on the safe side.
So who else has eaten this recipe growing up? I mean really, how many times have you eaten this in your life? 30? 40 times? This is THE spinach dip recipe!
Hope you enjoy this golden oldie of a recipe! It never goes out of style!
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Classic Retro Spinach Dip
This is the classic spinach dip made with vegetable soup mix and water chestnuts that has been popular since the 1970's!
- Prep Time
- 20 minutes
- Karlynn Johnston
- 1 cup mayonnaise
- one 16 ounce container sour cream
- one 1.8 ounce package dry vegetable soup mix
- one 8 ounce can water chestnuts, drained and chopped
- one 10 ounce package frozen chopped spinach, thawed and moisture squeezed out
- one 1 pound loaf round pumpernickel or sourdough bread
- minced green onions for topping
- 1 tablespoon dry onion soup mix, optional not original, but I love it!
In a medium bowl, mix together mayonnaise, sour cream, soup mixes, the water chestnuts and chopped spinach.
Chill in the refrigerator for at least 6 hours, or even overnight.
To make a bread bowl, remove the top and the interior of sourdough bread. Fill the bread bowl with the spinach dip.
Slice the removed bread from center into cubes and set aside.
Place the bread bowl in the center of a large serving platter and surround with fresh vegetables, the bread cubes, crackers and/or potato chips.
- Nutrition is for the dip and the bread!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.