Knorr Spinach Dip Recipe

2013-05-09
Knorr spinach dip recipe
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  • Servings : 8 to 10
  • Prep Time : 10m
  • Cook Time : 0m
  • Ready In : 10m

Nutritional Info

This information is per serving.

  • Calories

    200
  • Calories from Fat

    135
  • Total Fat

    14.9g
  • Saturated Fat

    5.9g
  • Trans Fat

    0.0g
  • Cholesterol

    22mg
  • Sodium

    325mg
  • Total Carbohydrates

    21.1g
  • Dietary Fiber

    1.3g
  • Sugars

    1.6g
  • Protein

    3.1g
  • Vitamin A

    51%
  • Vitamin C

    12%
  • Calcium

    8%
  • Iron

    6%
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Here it is – the original Knorr spinach dip recipe we all know and love.

There’s a reason it’s been around for years. It’s really good!

Original Knorr Spinach Dip Recipe

 

Ingredients

  • 1 - 16 ounce (or 500 ml) container sour cream
  • 1 cup mayonnaise
  • 1 package Knorr vegetable soup mix
  • 1 package frozen spinach
  • 2 loaves of round sourdough bread or pumpernickel bread (pumpernickel is dark rye bread) or 1 of each

Method

Step 1

Thaw the frozen spinach fully and drain well. Wring it out a bit with your hands to make sure it is well drained.

Step 2

Chop the spinach. Mix it with the other ingredients, except the bread, and refrigerate it to let the flavors meld together.

Step 3

Hollow out one of the loaves of bread with a knife, cutting the bread you remove into 2 inch chunks for dipping. I have specified 2 loaves of the bread because if you just get 1 there always seems to be dip left over and no bread to use it up. Cut the second loaf of bread into cubes for dipping.

Step 4

Place the hollowed out loaf of bread on a serving plate and fill the hollow with the chilled dip. Arrange the cubes of bread around the loaf and use them to dip.

Tip:

  • Using one loaf of white sourdough bread and one dark pumpernickel bread not only gives people a choice of breads, it makes the plate look prettier too.
  • A crusty French or Italian bread works well too. Just don’t use a soft bread as it breaks up as you are trying to dip it.
  • Try a crusty artisan type whole grain bread with this dip. Whole grain breads are healthier for us.
  • Using a lighter sour cream and mayonnaise will cut the fat content, but I don’t suggest you use no fat versions. They are filled with fillers and starches that just aren’t as healthy for us.

People never tire of this spinach dip and every time I serve it, it gets gobbled up quickly.

You will notice at the end of this recipe a link to our other spinach dip recipe. It is a bit different. Try them both and see which version you prefer.

Spinach is SO healthy for us that it is a wonderful food to include in our diet on a regular basis. Look here for more information on the health benefits of spinach.

If you like this Knorr spinach dip recipe, try our other spinach dip recipe. It’s delicious too.

You will find our collection of appetizer recipes here.

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Recipe Comments

Comments (2)

  1. posted by Karen Ciancio on August 25, 2013

    A Great Tip

    posted by Cassie from Ontario.

    I found the spinach was long and stringy even after chopping it, so I threw all the ingredients into to food processor for about 30 seconds and it came out perfectly!

  2. posted by Karen Ciancio on May 9, 2013

    These comments were transferred from the older version of this site:

    A Holiday Hit

    by Angie
    (Athabasca, Alberta, Canada)

    This recipe is great but I made a few changes.

    First of all I added a small can of water chestnuts, chopped and drained. I find the water chestnuts add a nice texture to the dip, and I don’t think it would taste quite the same without them. I also used spinach that was already chopped, and chopped it up even more once I had thawed and drained it. If the spinach is not chopped up enough it will be too long and stringy and make it harder to dip the bread. Other than that this is a terrific recipe and a holiday favourite. I make it every Christmas and it’s always a hit!

    —————————

    changes made to this recipe

    by judi mcinnes
    (kelowna,b.c.)

    I have found that fresh finely cut bagged spinach is so much more flavorful and has a more desireable texture than using the frozen spinach. I also add a can of water chestnuts for some crunch.

    I have made this recipe for years. My kids hate spinach and devour this great appetizer. I believe it’s the fresh spinach that makes the difference.

    ————————-

    add ons..

    this dip also works with water chestnuts and graded cheese..umm very tasty

    ————————————

    original recipe

    by Julie
    (Montreal, QC, Canada)

    The original Knorr spinach dip recipe I make uses 1 can (8 oz./227 g) water chestnuts, drained and chopped. It gives a nice crunch to the dip.

    —————————–

    Spinach Dip A Hit Every Time

    by sharron
    (Canada)

    Love this recipe! And so do family and friends.I rate this one a 5. The only change i’ve made was instead of using Mayonnaise i use cream cheese.

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