Knorr Spinach Dip Recipe In A Bread Bowl

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This Knorr Spinach Dip Recipe is a cinch to throw together and a proven winner. We love serving this cool, creamy spinach dip in a bread bowl with lots of veggies and hunks of sourdough for dipping. This easy recipe wil be an instant party favorite!

Potluck Favorite: Knorr Spinach Dip Recipe

Knorr Spinach Dip recipe shown in a bread bowl surrounded by cut vegetables.

I’m not sure if potlucks are popular everywhere, but in the circles I grew up in, they were a regular part of life. Church functions, family reunions, Super Bowl parties, even some cookouts were done in traditional potluck style, with guests each contributing a dish.

It’s the perfect solution to feed a crowd. Plus, it gives everyone a legitimate feast without putting all the work on a single host.

Potlucks are perfect for sharing your family’s favorite recipes. You’ll often find us toting along a big bowl of Italian Bowtie Pasta Salad or Dirt Pudding.

But the real joy of potlucks is getting a peek into all of your friend’s go-to, tried and true staples, and, if you’re lucky, snagging the recipe for yourself.

A little foodie snoopery earned us this spinach dip recipe, which had appeared at several gatherings. After overstaying my welcome at the bread bowl (again), I decided to ask beg my friend for the recipe.

I was shocked when she told me it was the spinach dip recipe from the back of the Knorr vegetable mix and that it was the easiest thing ever.

Why You’ll Love This Spinach Dip Recipe

Cold spinach dip in a bread bowl with fresh cut veggies.

I’m always skeptical of recipes that come on packaging, but this one did not disappoint. It’s extremely simple, takes only 10 minutes to prep, and yields a flavorful dip that’s irresistible with both bread and vegetables.

Like our Cold Veggie Pizza, this spinach dip is a great way to incorporate some veggies into your party menu without resorting to the dreaded veggie tray. You’ve got to love an appetizer that is basically fail proof, make ahead friendly, and always a crowd pleaser.

Ingredients Needed

Sourdough bread bowl, frozen spinach, green onions, Knorr vegetable mix, mayonnaise, and sour cream on a wooden background.

This spinach dip recipe is made with just six simple ingredients, plus the bread bowl for serving! 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 not 100% necessary, 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 sourdough or pumpernickle.

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.

Bowl of thawed and drained frozen spinach.

Step 2: In a 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.

Green onions, knorr vegetable mix, spinach, sour cream, mayonnaise, and lemon juice in a mixing bowl.

Step 3: Scoop the dip into the prepared bread bowl and serve.

Knorr Spinach Dip recipe in a mixing bowl with a spatula.

How to Serve Spinach Dip in a Bread Bowl

  1. Choose a sturdy bread with a decent crust that will contain the dip well, and with a texture that will hold up to dipping.
    1. 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.
    2. We also recommend serving this Knorr spinach dip recipe in a pumpernickel loaf, but they can be difficult to find.
  2. 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.
  3. 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.
  4. Cut the pieces you removed into bite size hunks that can be used for dipping. Fill the bread bowl right before serving.
Round sourdough bread loaf with the center carved out and removed to make a bowl.

Make Ahead and Storage Instructions

This spinach dip is a great make ahead recipe! It needs to be chilled, so you’ll have to make it at least 2 hours ahead of time, but it can be made a full day ahead of time. The flavor gets better as it sits.

We recommend waiting until you’re ready to serve the dip to transfer it to the bread bowl.

Leftover dip should be stored in an airtight container in the fridge for up to 4 days. You can refrigerate spinach dip in a bread bowl, but it will get soggy and stale after one day.

Bread bowl with Knorr spinach dip on a cutting board with cut vegetables.

FAQs

What goes good with Knorr spinach dip?

Aside from the usual bread bowl + bread chunks, cold spinach dip goes great with these other dippable items:

  • Fresh vegetables, including peppers, broccoli, cucumbers, carrots, cauliflower, and more
  • Flatbreads like pita or naan
  • Pita chips or Pretzel crisps
  • Melba Toast
  • Hearty crackers (like Triscuits or Chicken in a Biskit)

Can you freeze spinach dip?

Not recommended. Sour cream based dips can be finicky in the freezer, and won’t retain its textures once thawed. The freezing/defrosting process also squashes the crispness of any vegetables in your spinach dip recipe.

You want the potluck-going public to be singing your praises, so remember the old Dutch saying that “fresht is besht.”

Does spinach have to be cooked for spinach dip?

You don’t have to cook the frozen spinach, but it does need to be thawed and thoroughly drained before using. I usually don’t plan ahead of time to thaw the spinach, so I just cook it in the microwave.

Can you use fresh spinach in place of frozen spinach for dip?

Yes! Saute 20-24 ounces of fresh spinach in a small amount of olive oil until spinach is wilted. Season with salt, then proceed with the recipe.

Hand dipping bread into Knorr spinach dip.

More Great Party Appetizers to Try

Knorr Spinach Dip recipe shown in a bread bowl surrounded by cut vegetables.

Knorr Spinach Dip Recipe

Yield: 4 cups
Prep Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 10 minutes

This Knorr Spinach Dip recipe is super easy to prep and a great way to incorporate some veggies at your next party! We love serving spinach dip in a bread bowl for a beautiful presentation, plus the leftover sourdough is perfect for dipping!

Ingredients

  • 12 ounce bag frozen chopped spinach
  • 1 cup mayonnaise
  • 1 (16 ounce) container full fat sour cream
  • 1 packet Knorr vegetable mix
  • 3 chopped green onions
  • Juice of half a lemon (optional)
  • 1 large round sourdough or pumpernickel loaf

Instructions

  1. 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
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 8mgSodium: 200mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 2g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

Did you make this recipe?

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16 Comments

  1. It says to thicken, “add a bit more cream cheese” but there is no cream cheese in the recipe to begin with 🤷🏼‍♀️

    1. Sorry about that! It should say a bit “of” not “more”. You’ll want softened cream cheese so it can incorporate.

  2. 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.

    1. 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!

  3. 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.

  4. 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.

  5. 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!

  6. 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.

  7. 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?

    1. 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.

  8. 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.

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