Knorr Spinach Dip
From the recipe collection of Al Adente Diva
Chances are that you’ve had this dip at some point in your life. I say that because it’s super popular and a favorite in many homes. It’s a favorite in mine that’s for sure! I make it for pretty much any party or get together that I’ve ever had. People love it! I’ve given this recipe out so many times that I lost track. The truth is that it’s not even my recipe.
The recipe for this is right on the back of the Vegetable Recipe Mix packet. BUT I do omit a couple of things and If I can be honest, I feel like this is the way it’s meant to be eaten. Kind of a bold statement, I know, but I’m sticking to it.
By the way, I doubled the ingredients for the photos in this post. I’m giving the directions for just one packet. Wanted to mention that incase the dip looked like it was a lot to you.
My changes to the packet directions:
I don’t add the water chestnuts or the sliced green onions.
This dip is smooth and creamy. The crunchiness of the water chestnuts throws the whole thing off in my opinion. Plus I just never cared for them that much anyway.
The second is green onions. No real reason for this one I guess. My Aunt Evelyn introduced my mom to this recipe when I was a kid. This is the way that she always made it. So that’s the way that we still do it now.
If you’re into those two things or want to try it out for yourself then be my guest & enjoy it.
Here’s what you’ll need:
- 1 packet of KNORR Vegetable Recipe Mix
- 1c Mayonnaise
- 1 (16oz) container of sour cream.
- 1 package of frozen spinach
- Rye bread (optional)
Here’s how to do it:
The “how to” on this one is super easy. Just mix all of the ingredients together in a large bowl and place it in the fridge over night.
Make sure you give it a good stir before serving again to just make sure it’s all blended together nicely.
The Bread Bowl
If you are serving it in a bread bowl- scoop the inside out into small pieces and place it next to the dip.
I’d recommend still getting crackers though. The rye pieces go fast and there will be plenty of dip still left.
Oh and don’t put the dip in the bread bowl too early. You have to keep it in its own bowl until it’s time to serve it. The bread can become soggy and that’s not good.
Two tips that I feel are important:
1. Make sure your spinach is dried really well. Ringing it in a dish towel seems to be the best method for sure. You’d be surprised how much liquid de thawed spinach can produce. A dish towel really gets all that moisture out.
2. This is for sure a day or TWO ahead dip. All those amazing flavors of the Knorr Vegetable Recipe Mix Packet need to bloom in the mayo and sour cream. It’s great if you can wait overnight but try to go for 48 hours. It’s another level 🙌🏼.
Why I love this dip:
- Its so easy to make
- I love a make ahead appetizer. It’s one last thing I have to worry about.
- It’s served room temperature. Another great reason this works for parties. You don’t need to try to keep it hot. It’s great right out of the fridge.
Something to consider:
People seriously love this dip. If you haven’t had it yet you’re going to love it too. I just know it. That said, If you do have a party that you are making this for Id seriously recommend doubling the recipe.
It’s easy just use two packages of the veggie soup and double all of the other ingredients.
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I hope you give this one a try and like it as much as I do.
💜Al Dente Diva