Spinach Dip

This classic spinach dip recipe is a real crowd pleaser. Easy to make with just a few simple ingredients, it’s creamy and crunchy and full of flavor.

hollowed out loaf of bread filled with spinach dip

Spinach dip is cold and creamy, made with frozen spinach, sour cream, mayonnaise, and Knorr soup mix. Serve it in a Homemade Bread Bowl or just grab a round loaf from the grocery store. You can also opt for a regular serving bowl with some hunks of bread, crostini, chips, crackers or veggies on the side for dipping.

Ingredients for Spinach Dip

You don’t mess with a classic so these ingredients will be the same that you remember if you’ve ever made the classic Knorr Spinach Dip.

  • Frozen spinach – usually you can easily find this with the frozen vegetables. You need a 10-ounce package.
  • Sour cream and mayo – About a cup of each. You can swap out mayo for all sour cream if you like, or use plain Greek yogurt instead of both for a low fat option.
  • Dried vegetable soup mix – Typically Knorr brand is readily accessible so that’s what I use. I find it’s got the best flavor. Other brands may also be used. It’s tough to replicate the flavors if you prefer to make your spinach dip completely from scratch, but a little onion powder, garlic powder and either tomato or chicken bouillon powder might do the trick.
  • Water chestnuts – find these in the Asian section of your local market. They add a nice crunch without having a strong flavor. You could leave them out if you prefer and add some finely diced celery instead.
  • Green onions – thinly sliced, these add some flavor with heat, and a little bit of crunch.

How to Make It

Scroll down to the recipe card for the complete ingredients list and instructions.

  • Thaw, then chop the spinach. This can take a while if you let it thaw naturally. I usually place the package in a bowl of water to speed up the process, then strain it all through a colander. Use your hands to squeeze out as much of the excess liquid as possible, even if thawing naturally. If thawing in the fridge, make sure to place the package in a bowl to catch any leaks. Once it’s mostly dry, chop it up on a cutting board.
  • Make the dip. In a large bowl, combine mayo, sour cream and soup mix, then stir in the chopped spinach, water chestnuts and green onions. You can serve immediately, but I recommend to let it chill for an hour or so in the fridge so the flavors can get happy.
collage of images showing how to make spinach dip

Recipe Variations

I love the versatility of a creamy dip like this one. Add any of the following to your dip to customize and upgrade the flavor.

  • Artichokes – Drain and chop one can of artichokes.
  • Cheese – Stir in half a cup of grated parmesan cheese.
  • Bacon – Add some saltiness with some crumbled bacon bits.
  • Sundried tomatoes – Drain, chop, and add.
  • More veggies – Chopped bell pepper or shredded carrots are great additions.
  • Greek yogurt – Replace the mayo, sour cream or both with plain Greek yogurt for a lighter dip.
bread bowl with creamy spinach dip and veggies

Tips

  • Make Ahead: Make the dip up to 24 hours in advance. Just give it a quick stir before serving.
  • Storage: Keep dip in an airtight container in the fridge. It will keep for 3-4 days. Freezing is not recommend as it will change the texture of the dip as it thaws.
  • How to serve: My favorite way to eat this dip is with chunks of bread for dipping. You can also use chips, crackers or veggies.
  • Serve in a bread bowl: Hollow out a large shepherder’s loaf bread bowl, leaving a small border. Pour the dip inside and serve with desired dippers. It also pairs really well with sourdough.
  • Garnishes: I like to thin slices of green onions or chives on top, along with a few turns of fresh cracked black pepper.
hollowed out bread bowl, cutting board and knife

FAQs

Is spinach dip supposed to be hot or cold?

Both! This version is served cold, with vegetables and a soup mix base. Hot spinach artichoke dip is similar, but is usually made with Mozzarella, Parmesan cheese, and cream cheese, and then you bake it until the cheeses are melted and creamy.

Can you use fresh spinach instead of frozen?

Yes – 10 ounces of frozen spinach is equal to about 1 pound of fresh. Cook the spinach according to package directions, and cool completely. Squeeze dry in a clean kitchen towel.

spinach dip in a bread bowl with a chunk of bread

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Classic Spinach Dip

This classic spinach dip recipe is a crowd pleaser. Easy to make with just a few simple ingredients, it's creamy, crunchy and full of flavor.
Prep Time 20 mins
Total Time 1 hr 20 mins
Course Appetizer
Cuisine American
Servings 16 servings
Calories 170kcal

Ingredients
  

  • 10 ounces box frozen spinach or 1 pound of fresh spinach, cooked down
  • 16 ounces sour cream (2 cups)
  • 1 cup mayonnaise
  • 1.4 ounce package dried vegetable recipe/soup mix like Knorr brand
  • 8 ounces water chestnuts drained and chopped
  • 3 green onions thinly sliced (some greens saved for garnish)
  • 1 large loaf shepherd’s bread for serving (optional)
  • Bread, raw veggies, crackers or chips for dipping

Instructions
 

  • Thaw spinach in the refrigerator overnight. To speed up the process, you can place in a bowl of cold water. Squeeze as much water out of the spinach as you can, then chop spinach on a cutting board. Set aside.
  • In a large mixing bowl, combine the sour cream, mayonnaise and dry soup mix. Stir in spinach, water chestnuts and green onions. Cover and refrigerate at least 1 hour or up to 24 hours.
  • To serve, cut the top off of the loaf of bread and pull out the insides, leaving about a 1-inch thick border all the way around and on the bottom of the loaf. (Save the bread for dipping). Pour the dip into the bread bowl and top with a few thinly sliced green onions or chives and some fresh cracked black pepper, if desired.
  • Serve with chunks of bread, potato chips, or veggies like sticks of bell peppers, carrots, cucumber and celery, or broccoli and cauliflower.

Notes

  • Make Ahead: Make the dip up to 24 hours in advance. Just give it a quick stir before serving.
  • Storage: Keep dip in an airtight container in the fridge. It will keep for 3-4 days. Freezing is not recommend as it will change the texture of the dip as it thaws.
  • How to serve: My favorite way to eat this dip is with chunks of bread for dipping. You can also use chips, crackers or veggies.
  • Using fresh spinach: 10 ounces of frozen spinach is equal to about 1 pound of fresh. Cook the spinach according to package directions, and cool completely. Squeeze dry in a clean kitchen towel.

Nutrition

Calories: 170kcalCarbohydrates: 5gProtein: 2gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 21mgSodium: 325mgPotassium: 145mgFiber: 1gSugar: 2gVitamin A: 2286IUVitamin C: 2mgCalcium: 61mgIron: 1mg
Keyword spinach dip

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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