Classic Knorr Spinach Dip Recipe In A Bread Bowl
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Looking for a crowd-pleasing appetizer that’s ridiculously easy to make and always a hit? This Knorr Spinach Dip Recipe is a classic for a reason. Creamy, flavorful, and served in a charming bread bowl, it’s the kind of dish that disappears within minutes at any gathering.
Whether you’re hosting a game night, heading to a potluck, or just craving something delicious, this easy recipe has you covered!
Table of Contents
Why You’ll Love This Easy Knorr Spinach Dip Recipe
Potlucks were a cornerstone of my childhood. Every event—from church functions and family reunions to Super Bowl parties—was a buffet of everyone’s best dishes. For me, the highlight was discovering new recipes from friends and family.
Our Italian Bowtie Pasta Salad, Dirt Pudding, and Crock Pot Velveeta Sausage Dip are all recipes we discovered at potlucks.
The first time I encountered this spinach dip, it was love at first bite. I stationed myself embarrassingly close to the bread bowl, savoring each creamy, flavorful scoop. When I couldn’t resist anymore, I cornered my friend to beg for the recipe. Imagine my surprise when she revealed it wasn’t a family secret but straight from the Knorr vegetable mix packet!
Over time, this recipe became a staple at our gatherings, earning its spot as a fan favorite. Every time I serve it, it’s like sharing a piece of my food-loving journey with others. Here’s why this one’s a keeper:
- Quick and Easy: 10 minutes of prep and you’re done.
- Make-Ahead Friendly: Actually, it tastes even better after sitting overnight.
- Crowd-Pleasing: Bread bowl = instant win.
- Fail Proof: You really can’t mess this up!
- Veggie-Forward: A sneaky way to get some greens and veggies into your party spread.
Ingredients You’ll Need
This creamy dip comes together with just six simple ingredients (plus the bread bowl). Here’s what you’ll need:
- Bag frozen chopped spinach: You’ll need to drain the spinach AND squeeze it with paper towels to get out excess moisture.
- Mayonnaise: We’re partial to Duke’s mayonnaise around these parts, but any mayo should work fine.
- Sour cream: We recommend using full fat sour cream for the best-tasting dip.
- Knorr vegetable recipe mix: This nifty little packet is the key to getting a perfectly seasoned dip with bits of dried veggies.
- Green onions: These add flavor and color!
- Lemon juice: This is something we just started adding more recently. It’s an optional ingredient, but we love the extra brightness and zing some fresh lemon juice adds to the dip.
- Bread bowl: Any roundish bread loaf with a sturdy crust should work, but we recommend a pumpernickel or sourdough bread bowl. Save the bread pieces you cut out for dipping!
See the printable recipe card below for exact ingredient amounts and instructions.
Recipe Variations
This recipe is a classic, but why not put your own spin on it? Don’t be afraid to experiment—your perfect spinach dip might be just a tweak away!
- Add Artichokes: Mix in a drained, chopped can of artichoke hearts for a heartier dip.
- Lighter Option: While we prefer full-fat sour cream, you can substitute it with low-fat sour cream or Greek yogurt for a tangy, lower-fat version. You can also use light mayonnaise.
- Cheesy Upgrade: Sprinkle in shredded Parmesan cheese or mozzarella for a cheesy twist.
- Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeños for heat.
How to Make Knorr Spinach Dip
Step 1: Cook the spinach according to package directions, and then drain well. Press paper towels into the top of the spinach to get out excess moisture.
Step 2: In a large bowl, combine the spinach with mayonnaise, sour cream, Knorr vegetable mix, green onions, and lemon juice, if using. Stir well, then refrigerate for at least two hours or overnight.
Step 3: Spoon the chilled spinach dip into the bread bowl just before serving. Arrange bread cubes and veggies around it, and watch it disappear!
How to Serve in a Bread Bowl
- Choose a sturdy bread with a decent crust that will contain the dip well, and with a texture that will hold up to dipping.
- We prefer a roundish sourdough loaf because they’re easy to find in the store. For you aspiring bakers, try making this sourdough bread recipe from scratch.
- We also recommend serving this Knorr spinach dip recipe in a pumpernickel loaf, but they can be difficult to find.
- Use a bread knife to cut a circle about ½ inch from the outside of the loaf, angling the knife towards the center so you cut out an upside-down cone shape.
- Remove the cone, then use the knife and/or your fingers to remove any excess bread from the sides and bottoms that may have been missed with the first pass.
- Cut the pieces you removed into bite size chunks that can be used for dipping. Fill the bread bowl right before serving.
Serving Suggestions
This easy spinach dip recipe pairs wonderfully with a variety of dishes:
- Dippables: Besides bread, serve with fresh veggies (carrots, cucumbers, bell peppers), pita chips, pretzel crisps, or hearty crackers.
- Appetizer Spread: Include this dip as part of a larger appetizer menu alongside sliders, cheese platters, and roasted nuts.
Storage and Make Ahead Instructions
- Prepare the dip up to 24 hours ahead to save time and let the flavors develop.
- Store leftover spinach dip in an airtight container in the fridge for up to 4 days.
- If you’ve already filled the bread bowl, it’s best to eat it within a day—otherwise, the bread may get soggy.
- Avoid freezing spinach dip since the sour cream base doesn’t freeze well and may separate when thawed.
Recipe FAQs
Aside from the usual bread bowl + bread chunks, cold spinach dip goes great with these other favorite dippers:
Fresh vegetables, including peppers, broccoli florets, cucumbers, carrot sticks, cauliflower, celery, water chestnuts, and more
Flatbreads like pita or naan
Pita chips, Pretzel crisps, or Tortilla chips
Melba Toast
Hearty crackers (like Triscuits or Chicken in a Biskit)
Yes! Substitute 20–24 ounces of fresh spinach. Sauté it with a little olive oil until wilted, season with salt, and proceed with the recipe.
No, but you’ll need to thaw frozen spinach and drain it thoroughly to remove all excess water. Cooking is a quick way to ensure it’s thawed and ready to use, especially if you’re short on time.
Freezing isn’t recommended. Sour cream doesn’t hold up well in the freezer, and the texture can turn grainy or watery when thawed.
More Great Party Appetizers to Try
If you love this classic spinach dip recipe, try these other crowd favorites:
- Slow Cooker Reuben Dip– Hot, cheesy, and irresistible.
- Three Cheese Lasagna Dip– A gooey, dippable version of your favorite pasta.
- Cheeseball with Dried Beef – A retro classic for any party.
- Meat Candy (Bacon Wrapped Smokies) – Sweet, savory, and highly addictive.
This Knorr Spinach Dip Recipe is proof that simple, nostalgic dishes always win. Try it at your next gathering, and watch as it becomes the star of the show!
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Classic Knorr Spinach Dip in a Bread Bowl (Fan Favorite!)
Ingredients
- 12 ounce frozen chopped spinach
- 1 cup mayonnaise
- 16 oz full fat sour cream
- 1 packet Knorr vegetable mix
- 3 green onions (chopped )
- Juice of half a lemon (optional)
- 1 large round sourdough or pumpernickel loaf
Instructions
- Cook the spinach in the microwave or stove top, according to package directions. Drain the spinach, then use paper towels to squeeze out any excess moisture. *See note
- In a large bowl, combine the drained spinach, mayo, sour cream, vegetable mix, green onions, and lemon juice, if using. Stir until well combined. Cover and refrigerate for at least 2 hours or until ready to serve.
- When ready to serve, use a bread knife to cut a circle around the outside of the bread loaf, angling your knife towards the center, and leaving about a half inch around the sides and the bottom. Remove the center, then use the knife and/or your fingers to remove any extra pieces.
- Spoon the dip into the center of the loaf, then cut the remaining bread into cubes for dipping. Serve with veggies, bread, and/or crackers for dipping.
Notes
- The spinach does not have to be cooked before adding to the dip, but it does at least need to be thawed. I don’t usually remember to thaw mine ahead of time, so I cook it in the microwave, but feel free to just use thawed spinach that is well drained.
- The dip will keep well in the fridge for several days. We recommend storing it in a sealed glass container. Refrigerating the dip in the bread bowl can make the bread soggy and stale.
How long does it last in fridge after being made.
We’ve found it keeps well for about 5 days, but if it’s in the bread bowl, the bread bowl will get stale much faster.
It says to thicken, “add a bit more cream cheese” but there is no cream cheese in the recipe to begin with 🤷🏼♀️
Sorry about that! It should say a bit “of” not “more”. You’ll want softened cream cheese so it can incorporate.
This is a great recipe! I made it for a party and everyone loved it.
Add water chestnuts!! Yum
Does any one use the knorrs vegetable soup mix instead of the knorrs vegetable mix? Or is it the same thing? I can’t find the vegetable mix at any grocery store in Canada.
I use the vegetable soup mix but remove all of the red (tomatoes) and any of the bigger pieces of vegetables from the mix before I add it to the creamy mixture of softened (whipped) cream cheese and sour cream. I don’t use mayonnaise at all. I also add dry chives, parsley, and some fresh green onions if I have them.
The large pieces of dehydrated vegetable won’t soften enough and the tomato is just ‘wrong’…lol
I have used both frozen, and fresh spinach. It is the only spinach dip that I have ever liked. And everyone who tries it, loves it!
I made this today for my hubby to take with him to a guys night. I added some finely chopped argula, added some Monterey Jack cheese, mozzarella cheese, and some of my sister in-laws home made garlic parmesan garlic seasoning. And it’s fantastic. I hade my hubby taste it and he loved it, so did my kids.
Hi I made the dip but following the recipe I find it a bit salty(too tasty) how can I make it less salty?
Do u suggest I use a little cornstarch and also find it too creamy. Would love any suggestions. Thank you.
I love this spinach dip! I used a 16 oz bag of frozen spinach & just warmed it in the microwave without cooking it all the way. I wanted more texture to the spinach. I also used the olive oil mayo & added a chopped red pepper, about 6 oz shredded parmesan cheese, & 4 oz of bacon bits. It turned out so goooood! Everyone loved it & asked for the recipe!
I’ve made this many years ago. But decided to make it for our hors devours for Christmas Eve. But the recipe I used added canned water chestnuts which added a little bit of great crisp cool delicate crunch. The water chestnuts made the dip.
I love love spinach dip, but have never tried using fresh spinach.Sounds yummy! How is this done? How long do I cook the fresh spinach?
I actually usually use frozen spinach, but you could cook spinach down and use that as well! It usually wilts in hot oil within 3-4 minutes.Make sure to drain it after sauteeing so the dip isn’t too watery or oily.
My apologies to yall behind me in the potluck line, but this is mine. all of it.
This came together nice and quick (*which is great because we were supposed to bring a side, and forgot until last minute). Great with the sourdough loaf that I had on hand. What a great spinach dip. people loved it, and i barely got any because they ate it so fast!
It was the first time I made the spinach dip, it turned out amazing. The only thing I did different was I used fresh spinach. Everyone loved it.
Awesome! Thanks for coming back to let me know!
Oh how I love spinach dip in bread bowls! My step mom used to always make it growing up.