Knorr Spinach Dip Recipe

This hearty Knorr Spinach Dip has been a staple at every family gathering I've hosted for years. It's the appetizer that consistently disappears first, leaving guests hovering around the table and scraping the bowl clean with whatever dipping vehicle they can find.

I first made this dip for a last minute neighborhood potluck when I had limited ingredients. It was such a hit that three neighbors asked for the recipe before the night ended. Now it's expected at every gathering I attend.

Ingredients

• Sour cream: Creates the creamy luxurious base that makes this dip irresistible. Choose full fat for best texture and flavor.
• Mayonnaise: Adds richness and helps the dip maintain its structure. Look for real mayonnaise rather than salad dressing for authentic taste.
• Water chestnuts: Provide essential crunch that contrasts beautifully with the creamy base. Drain them thoroughly and chop them uniformly.
• Scallions: Deliver a mild onion flavor without overpowering the dip. Select fresh ones with bright green tops.
• Knorr Vegetable Recipe Mix: The secret ingredient that gives this dip its distinctive flavor. Do not substitute another brand.
• Frozen chopped spinach: Adds color and nutrition. The key is squeezing it completely dry to prevent watery dip.
• Bread chunks and fresh vegetables: Serve as the perfect vehicles for this creamy dip. Select sturdy options that won't break when dipping.

Step-by-Step Instructions

Mix the Base:

Combine the sour cream and mayonnaise in a large mixing bowl until completely smooth with no streaks remaining. This creates the creamy foundation of your dip. Take your time here as thorough mixing now prevents lumps later.

Prepare Spinach:

Thaw your frozen spinach completely then squeeze every last drop of moisture out. Place the spinach in a clean kitchen towel and twist tightly over the sink until no more liquid comes out. Properly dried spinach is crucial for a thick dip that stays on your dippers.

Add Dry Ingredients:

Pour the entire packet of Knorr Vegetable Recipe Mix into your cream base. The dried vegetables will rehydrate during chilling and release their flavors throughout the dip. Stir thoroughly to distribute the seasoning evenly.

Incorporate Crunch Elements:

Fold in the drained chopped water chestnuts and thinly sliced scallions. These ingredients provide textural contrast and fresh flavor notes that balance the richness of the creamy base. Distribute them evenly throughout the mixture.

Final Mixing:

Add your thoroughly dried spinach to the bowl. Use a rubber spatula to break apart any clumps ensuring even distribution throughout the dip. Scrape the sides and bottom of the bowl to incorporate all ingredients completely.

Chill Thoroughly:

Cover the bowl with plastic wrap making sure it touches the surface of the dip to prevent a skin from forming. Refrigerate for at least two hours though overnight is ideal. This resting period allows flavors to meld and intensifies the taste significantly.

Serve Properly:

Transfer the chilled dip to a serving bowl surrounded by various dipping options. Let it sit at room temperature for about 15 minutes before serving for the best texture and flavor. The dip should be cool but not ice cold.

My absolute favorite part of this recipe is watching people who claim they do not like spinach devour this dip without hesitation. My grandmother first introduced me to this recipe when I was twelve and skeptical of anything green. One bite changed my relationship with vegetables forever.

Storage Solutions

This dip maintains its quality for up to four days when stored properly in an airtight container in the refrigerator. If you notice any liquid separation after storage simply stir thoroughly before serving again. The texture may thicken slightly over time which can be remedied by letting it stand at room temperature for 15 minutes before serving or adding a small splash of milk to loosen the consistency if needed.

Versatile Variations

While the classic recipe remains unbeatable there are several delicious ways to customize this dip. Adding chopped artichoke hearts transforms it into a spinach artichoke hybrid that pairs wonderfully with toasted baguette slices. For heat lovers a dash of hot sauce or diced jalapeños adds pleasant warmth without overwhelming the delicate flavors. Substituting Greek yogurt for half the sour cream creates a lighter version with added protein and tanginess that many prefer for everyday snacking.

Serving Inspiration

For casual gatherings hollow out a round sourdough bread loaf to create an edible serving bowl. The bread removed becomes perfect dipping pieces and nothing goes to waste. For elegant presentations transfer the dip to individual ramekins so guests can have their own portion without double dipping concerns. Create a visual feast by arranging colorful vegetable dippers like rainbow bell pepper strips purple cauliflower florets yellow carrots and snap peas in a sunburst pattern around the dip bowl.

Nutritional Benefits

Beyond its incredible taste this dip offers surprising nutritional benefits. Spinach provides iron vitamins A and C and folate. The Knorr mix contains a variety of dried vegetables adding additional nutrients to each bite. For those watching calories substituting Greek yogurt for sour cream reduces fat content significantly while maintaining the creamy texture everyone loves. Water chestnuts are low in calories but high in potassium and provide beneficial fiber making this seemingly indulgent dip more nutritious than most guests realize.

Frequently Asked Questions

→ Missing sour cream?

Grab some plain Greek yogurt instead – it works well if you strain it for an hour to thicken. Go half yogurt and half mayo for balance. Smooth cottage cheese is a good backup if blended right. Avoid low-fat options - they're too runny. Full-fat makes it better!

→ Can it be prepped ahead?

Yep, mix it the day before! Time lets the flavors seep in better. Take it out of the fridge a bit before serving to avoid it being too firm. Stays good for up to a week if covered tightly in the fridge.

→ Shelf life?

If sealed well, it should last about four days in the fridge. Glass containers with snug lids work best. Keep it away from things with strong smells. If some water collects on top, give it a quick stir. Taste before serving again - a pinch of salt might refresh it.

→ What pairs with it?

Slice up a rustic bread loaf and use the pieces for dipping. Crunchy veggies like bell peppers, carrots, and celery are great. Try snap peas for a crisp bite. Triangle-cut pita works nicely. Even sturdy chips or pretzel sticks are perfect for scooping. For a twist, try apple slices!

→ Avoid dairy?

Go for dairy-free sour cream or mayo from the local store. Silken tofu blended until creamy works too. Sneak in a splash of lemon juice for that tangy kick. If you're feeling adventurous, soaked and blended cashews with vinegar can mimic that sour cream flavor.

→ Too thin?

Excess liquid might be the culprit. Squeeze the spinach extra dry! Toss in a handful of crushed nuts or diced chestnuts to firm it up. Let it sit for longer in the fridge to thicken. Adding a bit more cream cheese works wonders too.

→ Want stronger flavors?

Mince a fresh clove of garlic – skip the pre-chopped kind! Try finely diced onions or fresh parsley. Add a bit of hot sauce or Worcestershire for added zing. Sprinkle in black pepper or fresh dill. And trust me, it gets tastier the next day if left to rest.

→ Packing it for an event?

Use a well-insulated container with ice packs to keep it cool. Pack bread pieces and veggies separately to avoid sogginess. Don't forget to bring a proper serving dish and spatula for easy serving. Consider extra cooler bags if you're taking lots of veggies.

→ Serving a big group?

Double the ingredients! Prep time stays about the same. Use more than one small bowl for serving so people can reach easily. Pre-chop veggies for easier handling, and have an extra batch ready to refill if the first one's wiped out.

→ What about leftovers?

Spread it on toast or sandwiches for a quick meal. Stir a spoonful into hot pasta. Roll it into tortillas for wraps. Use it as a topping for potatoes or stuff it into chicken breasts. Thin it out slightly, and you've got an instant salad dressing too.

Conclusion

Have the mix on hand? Stir it into creamy pasta, soups, or even as a secret ingredient in lasagna layers.