Classic Knorr Spinach Dip (In a Bread Bowl)
Watch guests dive in as you place this classic Knorr spinach dip in a bread bowl on the table. It's a super popular, old-favorite appetizer with variations to suit your preferences. Creamy and flavorful with texture!
Servings (change as needed): 18
Ingredients
- 10 ounces frozen spinach, Note 1
- 2 cups sour cream, Note 2
- 1 cup mayonnaise (full fat or light)
- 1 package Knorr vegetable soup mix, Note 3
- 8 ounces sliced water chestnuts in a can (one can)
- 3 green onions, chopped (optional)
Bread bowl (optional)
- 1 unsliced pumpernickel or sourdough bread, round or oblong. about 8 inches/20 cm diameter
Instructions
- PREPARE SPINACH: Microwave frozen spinach, covered, for 3 minutes to blanch it. Drain in a mesh sieve, pressing out water with a spoon. Then put in paper towels or a tea towel and squeeze further. Remove as much excess water as possible.
- MIX SPINACH DIP: Place spinach, sour cream, mayonnaise, vegetable soup mix, water chestnuts and green onions (if using) into a large bowl and mix well. Cover bowl with plastic wrap and place in fridge for at least 2 hours (or more).
- MAKE BREAD BOWL (OPTIONAL): Slice top off bread, leaving base of bread at least 2 inches (5 cm) high. Slice around the bowl 1/2 inch (1.3 cm) from edge. DON'T slice through bottom of base. Using your fingers, lift off the inside of bread, ending up with a bread 'bowl'. Cut bread, including top into bread cubes for dipping. Note 4.
Notes
- To use fresh spinach, blanch 1 1/2 pound of fresh spinach in boiling water for 1-2 minutes or pop it in the microwave, covered, for a minute. Then squeeze out any moisture (well!) and chop the spinach before adding it to the dip.
- Sour cream alternatives: Use full fat (richer taste) or, for a lighter version, use light sour cream or plain Greek yogurt.
- Vegetable soup mix: Use a packet of Knorr or another brand. You can also try leek or onion soup mix, but the dip will taste more like an onion dip.
- Bread bowl tips:
- Freshness: Keep the empty bread bowl and cut up bread pieces in a sealed bag to keep them fresh if cutting it up ahead of time. This will keep it fresh.
- Consider slicing the sides of the bread bowl at 1-inch (2.5 cm) intervals for guests to rip off when the dip is almost finished. Bread plus dip - no waste! Don't worry - the cold dip won't seep through the cracks.
- Variations:
- For a vegan or dairy-free version: Replace the sour cream and mayo with plant-based alternatives like vegan sour cream or dairy-free yogurt. Use a vegetable soup mix that is also vegan.
- For a warm spinach dip: Transfer dip (without bread) to a baking dish and bake at 350°F (175°C) for about 20 minutes or until it's heated through. Alternatively, heat in microwave for a minute or two stirring in between. Spoon into a bread bowl if using. For a spinach dip that includes gooey cheese, check out this recipe for hot spinach dip by Dinner At The Zoo.
- Add-in options:
- lemon zest
- chopped artichoke hearts (tangy)
- toasted nuts - these can replace the water chestnuts for crunch
- spices for heat such as hot sauce or chili crisp
- fresh herbs like dill, basil or thyme (dried will work too)
- cheeses - cream cheese, mozzarella, parmesan cheese, gruyere. This would be good in a warm version of the dip, adding some gooey-ness.
- Shortcut: skip the bread bowl and serve dip with crackers or fresh vegetables.
- Make-ahead: It is best to make the Knorr spinach dip at least 2 hours ahead to allow the flavors and dry package soup mix to blend. If making a day or two ahead, don't put it in a bread bowl (if using) until serving time or an hour before. Store leftovers in an airtight container for up to 3 days. Do not freeze.
Calories: 80kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 142mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1959IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg