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!
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.
Knorr Spinach Dip Recipe
- 16 ounces sour cream
- 1 cup mayonnaise
- 1 package dry vegetable soup mix, Knorr
- 1 package frozen spinach
- 2 loaves sourdough bread, round, or pumpernickel bread or 1 of each
- Thaw the frozen spinach fully and drain well. Wring it out a bit with your hands to make sure it is well drained.
- Chop the spinach. Mix it with the other ingredients, except the bread, and refrigerate it to let the flavors meld together.
- 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.
- 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.
- 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.