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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 Party Favorite
As much as I love a good hot spinach artichoke dip, this cold spinach dip requires no baking.
- This is a version of the Knorr spinach dip recipe – deliciously famous for good reason!
- This recipe uses simple ingredients with lots of room for variations.
Ingredients for Spinach Dip
- Mayonnaise & Sour Cream: I start with mayonnaise and sour cream. To lighten up this spinach dip, swap out the sour cream with plain Greek yogurt. Reduced-fat mayonnaise can be used as well.
- Spinach: Use frozen chopped spinach that has been thawed and squeezed to remove excess liquid. You can replace frozen spinach with fresh – cook 1 pound of fresh spinach, cool, chop & squeeze it to remove moisture.
- Water Chestnuts – These add great crunch and a little texture – replace them with diced celery or bell peppers if needed.
- Green Onions – Add flavor and can be replaced with chives. Other raw onions are too strong for this dip, so if you don’t have them, just leave them out.
- Seasoning: The secret ingredient is the seasoning for this dip is a packet of Knorr vegetable soup mix (Lipton makes one as well). It is added dry and seasons this dip – no need for additional salt.
Variations: To change it up, stir in chopped artichoke hearts, some mozzarella cheese or even a sprinkle of parmesan cheese.
How To Make Spinach Dip
This is a cold spinach dip recipe and often served in a “bread bowl”.
- Combine the ingredients per the recipe below.
- Cover with plastic wrap and chill in the refrigerator in a bowl for at least 2 hours.
- Spoon into a bread bowl just before serving.
You can skip the bread bowl and serve it with pita chips, pretzels, 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, mini cucumbers, carrot sticks, or celery sticks make great dippers.
More Quick Party Dips
Here are some of our favorite easy party dip recipes!
Did you make this Spinach Dip? Be sure to leave a rating and a comment below!
Easy Spinach Dip
Equipment
Ingredients
- 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
Instructions
- 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, dry vegetable soup mix, and green onions. 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.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
About how many servings would you say this makes?
Hi Malin, this recipe makes 16 servings.
recipe doesn’t say when green onions go in.
Hi Dan, the green onions are stirred into the dip in step 3. Enjoy!
Love this recipe!
& many others of yours
Thank you!
Delicious and very easy to make
Would I have the option to bake this, just like any baked spinach dip recipe? A certain spinach dip sold at Walmart has the option to eat the dip cold or to put in oven safe dish and bake.
Absolutely, Stephanie! Bake in an oven safe dish at 350°F for 20-25 minutes or until bubbly.
I’ve never made spinach dip before because I assumed it was so much harder than this! But this was so easy to make. I prepped it ahead of time, then added it to the bread bowl when serving and everyone loved it! Thanks for the great recipe! SWP Employee
So happy to hear you loved this recipe, Samantha!
Looks like a winner!
Jícama would be a good substitute for water chestnuts, feels and tastes about the same, even looks the same,just way bigger.
can you use canned spinach instead of frozen for this recipe?
I haven’t tried it so I can’t say for sure Karen, but that should work just fine. I would also squeeze the spinach dry. It may change the flavor slightly but will still be delicious!
I shall try this 4 sure
how much spinach would you recommend if I’m using fresh and saute it down?
1 pound. You can also find this information in the post.
Spinach: Use frozen chopped spinach that has been thawed and squeezed to remove excess liquid. You can replace frozen spinach with fresh – cook 1 pound of fresh spinach, cool, chop & squeeze it to remove moisture.
I always use 2 packages of frozen spinach. Otherwise exactly as written! Yummo!
Does the spinach need to be cooked? It says it does on the Knorr package.
Frozen spinach is pre-cooked and then frozen. To use frozen spinach in this recipe, you simply need to thaw it and then squeeze it. Enjoy!
love your recipes.