Spinach Dip Recipe

This spinach dip recipe is creamy, crunchy, and make-ahead friendly, with tender spinach, crisp water chestnuts, and a savory sour cream and veggie mix. It’s a classic cold spinach dip that’s perfect served chilled in a sourdough bread bowl.

This post may contain affiliate links. Please read our disclosure policy.

Flavor: Creamy and tangy with crunchy water chestnuts and a herby flavor from the soup mix.
Why Make It: This is a version of the Knorr spinach dip recipe. It’s a one-bowl party favorite, with no cooking, that only gets better after chilling.
Technique: Squeeze the spinach as dry as you can to keep the dip thick and creamy.
Serving Suggestions: I love serving this creamy spinach dip on a breadboard, with sourdough cubes and crunchy veggies like cucumbers, peppers, and carrots.

sour cream , green onion , spinach , mayonnaise , chestnuts , vegetable soup mix with labels to make Spinach Dip

Ingredients

Spinach: Use frozen chopped spinach that has been thawed and squeezed to remove excess liquid to prevent a watery dip. You can also replace frozen spinach with fresh.
Water Chestnuts: These add great crunch and a little texture. Drain well and chop finely to get a satisfying crunch in every bite without big chunks.
Sour Cream or Greek Yogurt: Full-fat sour cream is classic and rich, while Greek yogurt is tangier and lighter. So to lighten up this spinach dip, swap out the sour cream with plain Greek yogurt.
Seasoning: The secret ingredient is a packet of Knorr vegetable soup mix (Lipton makes one as well). It is added dry and seasons this dip, so there is no need for additional salt.
Sourdough Bread: Choose a sturdy round loaf with a thick crust so it holds the dip. Fill it just before serving so it stays firm.

Favorite Variations

Mix-Ins: Stir in chopped artichoke hearts (drained well), some mozzarella cheese, or even a sprinkle of parmesan cheese.
Seasoning: Change up the flavor and swap the vegetable soup mix with onion soup mix or ranch seasoning mix.

How to Make Spinach Dip

Thaw spinach and squeeze dry (full recipe below).
Combine the base. Fold in the spinach and water chestnuts, then chill.
Prep and fill the bread bowl with the dip just before serving.

Mix the creamy base first, then fold in the spinach to break up clumps evenly and keep the texture smooth.
After chilling, if liquid collects, spoon it off and give it a quick stir to help thicken.
Chill the dip for at least 2 hours or up to 24 hours to let the flavors meld. Taste after chilling and adjust to your flavor preference.
Fill the sourdough bread bowl right before serving so it stays sturdy and doesn’t get soggy. Stir the dip well before adding it to the bowl.

Leftover Spinach Dip

Keep the dip chilled and refrigerate leftovers within 2 hours. Store them in an airtight container in the refrigerator for up to 4 days. Stir leftovers well before serving.
Freeze up to 1 month. Thaw in the fridge and stir well, as the texture may loosen slightly.
Spread leftovers on sandwiches, tuck into wraps, stir into hot pasta, or spread in pinwheels.

Party Dip Lineup

Did you make this Spinach Dip? Be sure to leave a comment and rating below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 86 votes

Author Holly Nilsson

Spinach Dip Recipe

Author Holly Nilsson

Servings 16 servings

This classic spinach dip recipe is creamy, savory, and packed with crunchy water chestnuts.

Save Rate Print

Servings 16 servings

Prep Time 5

Chill Time 2

Total Time 2 5

Equipment

Strainer

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 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

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.

5 from 86 votes

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.