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Knorr Spinach Dip Recipe in a Bread Bowl

Must Try

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

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

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

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.

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.

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

How to Serve Spinach Dip 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 hunks that can be used for dipping. Fill the bread bowl right before serving.

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.

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.

More Great Party Appetizers to Try

12 ounce frozen chopped spinach1 cup mayonnaise16 oz full fat sour cream1 packet Knorr vegetable mix3 green onions (chopped )Juice of half a lemon (optional)1 large round sourdough or pumpernickel loaf
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 noteIn 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.

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.

Keyword knorr spinach dip, knorr spinach dip recipe, spinach dip in a bread bowl
Serving: 0.5cup | Calories: 480kcal | Carbohydrates: 36g | Protein: 9g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 831mg | Potassium: 302mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5403IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 3mg

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