This Knorr spinach dip is made with chopped spinach, sour cream, mayonnaise, and Knorr vegetable mix to make a luscious and delicious dip. Served chilled in a bread bowl or as a veggie dip, it’s an easy and irresistible party favorite!
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Knorrs Spinach Dip Recipe
Description
This Knorr spinach dip is made with chopped spinach, sour cream, mayonnaise, and Knorr vegetable mix to make a luscious and delicious dip. Served chilled in a bread bowl or as a veggie dip, it's an easy and irresistible party favorite!
Ingredients
Instructions
Video
- In a large bowl, combine sour cream, mayonnaise, water chestnuts, scallions, and Knorr mix. Stir to combine.
- Stir in spinach, using a spoon or spatula to break up and distribute any clumps of spinach. Cover and chill for at least 2 hours or overnight. Serve with bread and fresh vegetables.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 175kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 5g25%
- Cholesterol 23mg8%
- Sodium 299mg13%
- Potassium 132mg4%
- Total Carbohydrate 6g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 2g4%
- Vitamin A 2286 IU
- Vitamin C 2 mg
- Calcium 55 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Water chestnuts: These are a crunchy, aquatic vegetable that grows underwater. You can find them in almost any well-stocked grocery store. Look in the international aisle or the Asian foods section, as they’re often added to stir-fries.
- Knorr vegetable mix: This ingredient used to be labeled “soup mix,” but Knorr changes their packaging every once in awhile. By the way, the leek soup mix can also be used for this dip. (I love Knorr much more than the Lipton brand, by the way.)
- Frozen spinach: To substitute fresh spinach, use 1 pound of fresh spinach leaves instead of the 10 ounces of frozen spinach. Steam the spinach or cook according to the package directions and squeeze out excess liquid and moisture in a clean kitchen towel.
- Yield: This recipe makes about 4 cups of dip, enough for 16 servings, ¼ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
