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Knorr Spinach Dip

This creamy, tangy dip transforms frozen spinach and Knorr vegetable soup mix into a party favorite. Made with sour cream, mayonnaise, water chestnuts, and green onions, it delivers maximum flavor with minimal effort and actually tastes better when made ahead.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Appetizers
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 package 10 ounces frozen chopped spinach, thawed and squeezed completely dry
  • 1 cup sour cream full fat
  • 1 cup mayonnaise regular (not light)
  • 1 packet 1.4 ounces Knorr vegetable recipe mix
  • 1 can 8 ounces water chestnuts, drained and finely chopped
  • 3 green onions thinly sliced (white and light green parts only)

Equipment

  • Large mixing bowl (at least 2 quart capacity)
  • Clean kitchen towels or cheesecloth
  • Sharp knife and cutting board
  • Can opener
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Plastic wrap or airtight container

Method
 

  1. Thaw the frozen spinach by placing it in a microwave safe bowl and microwaving on high in 1 minute intervals, stirring between each, until fully thawed, about 3 minutes total.
  2. Transfer the thawed spinach to the center of a clean kitchen towel or double layer of cheesecloth. Gather the edges and twist tightly, squeezing over the sink with as much force as possible for at least 60 seconds until no more liquid drips out.
  3. Add the sour cream and mayonnaise to a large mixing bowl. Stir them together with a rubber spatula until completely smooth and uniform in color.
  4. Pour the entire contents of the Knorr vegetable recipe mix packet into the sour cream mixture. Stir thoroughly for about 30 seconds, scraping down the sides of the bowl to incorporate any dry bits.
  5. Drain the water chestnuts completely and chop them into pieces about the size of small peas, roughly 1/4 inch dice.
  6. Trim the root ends and dark green tops from the green onions, keeping only the white and light green portions. Slice them thinly into rounds no thicker than 1/8 inch.
  7. Break apart the squeezed spinach ball with your fingers, dropping small clumps into the sour cream mixture. Fold in gently with the spatula until evenly distributed.
  8. Add the chopped water chestnuts and sliced green onions to the bowl. Fold them in gently, turning the mixture from the bottom to distribute evenly.
  9. Taste the dip and adjust seasoning with a pinch of salt if needed, remembering that flavors will intensify as the dip chills.
  10. Press a sheet of plastic wrap directly onto the surface of the dip to prevent a skin from forming. Cover the bowl tightly and refrigerate for at least 4 hours, preferably overnight.
  11. Stir the chilled dip once to recombine before serving. Transfer to a bread bowl or serving dish, garnish with reserved green onion slices, and serve with bread pieces, crackers, chips, or raw vegetables.

Notes

Make this dip the night before you need it. The full 24 hour chill transforms it from good to extraordinary, as the soup mix fully hydrates and the flavors become one unified, savory experience. The dip keeps well in the refrigerator for up to 5 days. This dip does not freeze well as the sour cream and mayonnaise base separates when thawed.