Spinach Dip Recipe - Spend With Pennies

This spinach dip recipe is the perfect addition to any party or appetizer table.

Spinach is mixed into a creamy base with chopped water chestnuts, and green onions for a classic dip that’s packed with flavor and easy to make!

Use it to fill a loaf of sourdough bread or even mini rolls as little bowls! Serve it cold with chips, crackers, veggies, or garlic crostini.

Spinach Dip in sourdough bread bowls with brea pieces

A Party Favorite

As much as I love a good hot spinach artichoke dip, this cold spinach dip requires no baking.

This is a version of the Knorr spinach dip recipe – deliciously famous for good reason!
This recipe uses simple ingredients with lots of room for variations.

Ingredients for Spinach Dip

Mayonnaise & Sour Cream: I start with mayonnaise and sour cream. To lighten up this spinach dip, swap out the sour cream with plain Greek yogurt. Reduced-fat mayonnaise can be used as well.
Spinach: Use frozen chopped spinach that has been thawed and squeezed to remove excess liquid. You can replace frozen spinach with fresh – cook 1 pound of fresh spinach, cool, chop & squeeze it to remove moisture.
Water Chestnuts – These add great crunch and a little texture – replace them with diced celery or bell peppers if needed.
Green Onions – Add flavor and can be replaced with chives. Other raw onions are too strong for this dip, so if you don’t have them, just leave them out.
Seasoning: The secret ingredient is the seasoning for this dip is a packet of Knorr vegetable soup mix (Lipton makes one as well). It is added dry and seasons this dip – no need for additional salt.

Variations: To change it up, stir in chopped artichoke hearts, some mozzarella cheese or even a sprinkle of parmesan cheese.

No Knorr Vegetable Mix? No Problem! You can make spinach dip without Knorr vegetable soup mix.

Substitute with onion soup mix, ranch seasoning mix, or even a tablespoon or so of bouillon and a 1/2 teaspoon of Worcestershire sauce along with your favorite herbs. Add a little bit of finely diced red bell pepper and a bit of shredded carrot.

How To Make Spinach Dip

This is a cold spinach dip recipe and often served in a “bread bowl”.

Combine the ingredients per the recipe below.
Cover with plastic wrap and chill in the refrigerator in a bowl for at least 2 hours.
Spoon into a bread bowl just before serving.

You can skip the bread bowl and serve it with pita chips, pretzels, or tortilla chips if desired.

How to Serve Spinach Dip

Party Favorite: Select a loaf of crusty bread and cut off the top. Use a knife to hollow out the middle (save the bread in the middle). Just before serving, fill the bread with spinach dip. Cut the top of the loaf and the bread from the center into cubes for dipping.

For individual servings, use small dinner rolls and hollow them out for mini spinach dip bowls. This is also great served with crackers or toasted sliced baguette.

Keep it low carb and serve with veggies for dipping. Broccoli, mini cucumbers, carrot sticks, or celery sticks make great dippers.

Leftover spinach dip can be stored in an airtight container in the fridge for up to 3 days.

More Quick Party Dips

Here are some of our favorite easy party dip recipes!

Did you make this Spinach Dip? Be sure to leave a rating and a comment below!

5 from 65 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Spinach Dip

A simple creamy spinach dip recipe, perfect for any party or potluck!

Prep Time 5 minutes

Chill Time 2 hours

Total Time 2 hours 5 minutes

Thaw 10 ounces of frozen chopped spinach. Squeeze the thawed spinach or place it in a fine mesh strainer and press with a spoon to remove as much liquid as possible.
Drain the water chestnuts and finely chop.
In a medium bowl, combine spinach, water chestnuts, sour cream, mayonnaise, and dry vegetable soup mix. Stir until well combined.
Cover and refrigerate for at least 2 hours or up to 24 hours before serving.
To make a bread bowl, cut 1-inch off the top of a loaf of sourdough bread and use a serrated knife to remove the center, leaving a 1-inch thick bread bowl.
Fill the bread bowl with the spinach dip just before serving. Cut both the top and center of the bread into 1-inch cubes for dipping.

To thaw spinach – Let the frozen spinach sit in the fridge overnight or thaw it quickly in the microwave. If using the microwave, place the spinach in a bowl and cook for 90 seconds on high. Then, break it up and continue cooking it in 30-second increments until it’s fully thawed.
Fresh spinach – To replace frozen spinach with fresh, remove the stems from 1 pound of fresh spinach. Place it in a large non-stick skillet with 1 tablespoon of water and cook over medium until the spinach is wilted, about 4 minutes. Cool, chop, and squeeze dry.
Serving – Spinach dip can be served in a serving bowl with crackers, tortilla chips, or crostini.
For individual servings, use small dinner rolls and hollow them out for mini spinach dip bowls.
Storage – Keep leftover spinach dip in an airtight container in the fridge for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.