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Knorr Spinach Dip

This creamy, savory dip combines tender spinach with tangy sour cream and the iconic Knorr vegetable soup mix for a flavor combination that guests simply cannot resist. Ready in just 10 minutes of active prep time with zero cooking required.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 package 10 oz frozen chopped spinach, thawed and thoroughly drained
  • 1 packet Knorr Vegetable Recipe Mix
  • 16 oz sour cream
  • 1 cup mayonnaise
  • 1 can 8 oz water chestnuts, drained and finely chopped
  • 3 green onions thinly sliced

Equipment

  • Large mixing bowl
  • Rubber spatula or wooden spoon
  • Sharp knife and cutting board
  • Colander or fine mesh strainer
  • Clean kitchen towels or paper towels
  • Measuring cups

Method
 

  1. Remove the frozen spinach from its packaging and place it in a colander. Let it thaw completely at room temperature for about 2 hours, or microwave it for 2 to 3 minutes until fully defrosted.
  2. Place the thawed spinach in a clean kitchen towel, gather the edges, and squeeze firmly over the sink until no more liquid drips out. You should remove about half a cup of liquid.
  3. Drain the canned water chestnuts and pat them dry with paper towels. Chop them into small pieces, roughly the size of a pea, so they distribute evenly throughout the dip.
  4. Trim the root ends and any wilted tops from the green onions. Slice them thinly, using both the white and light green parts.
  5. Add the sour cream and mayonnaise to a large mixing bowl. Stir them together until completely smooth and uniform in color.
  6. Sprinkle the entire packet of Knorr Vegetable Recipe Mix over the creamy base. Stir vigorously until no dry spots remain and the seasoning fully incorporates.
  7. Add the drained spinach, chopped water chestnuts, and sliced green onions to the bowl. Fold everything together gently using a rubber spatula until evenly distributed.
  8. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours before serving. The dip tastes even better when chilled overnight.

Notes

Squeeze the spinach until you think you have removed all the water, then squeeze it again. The number one reason this dip fails is watery spinach that dilutes the flavor and ruins the texture. Make the dip a full day ahead so the dried vegetables hydrate completely and the flavors deepen. Store leftover dip in an airtight container in the refrigerator for up to 5 days.