This modified Knorr Spinach Dip Recipe is just like the classic version you know and love, only better and healthier!
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I'm pretty sure this dip is the first thing I ever made without following the recipe exactly! Let me explain a little bit.....I learned to cook when I was pretty young, but I had always followed recipes. That was the way my mom and my grandma taught me to cook. Then, one day when I was in college we were having a party at our apartment and someone asked if I would make spinach dip. Well, I had never really liked spinach dip - I thought the stringy texture of the spinach was a bit weird, so I decided I was going to see if I could change the classic recipe from Knorr a bit to make it something I actually wanted to eat.
A spinach dip with fresh spinach
As it turns out, a food processor ended up being the key to creating a modified version of the traditional dip. I took all the ingredients from the original recipe, with about half the amount of spinach it called for, put it all in my food processor and ....success!! A very tasty version of the original dip!
I've made several modifications since that first go, including using fresh spinach instead of frozen, however, I still use the Knorr's recipe mix as I find it provides some great flavor. I've tried to make this dip a bit healthier by substituting Greek yogurt for sour cream. Look for a large sourdough, or other bread round so you can fit as much dip as possible into the bread bowl. I promise you'll need lots of this dip, it's always a huge hit with party guests!
Recipe ingredients + substitutions
The full list of ingredients and quantities can be found in the recipe card below.
- Knorr Vegetable Dip mix: This is a key ingredient in this recipe. I've tried making my own version but to get the right taste I determined it was best to keep using this mix.
- Fresh Spinach: You'll be chopping this up in the food processor so as fresh as possible is best.
- Greek Yogurt: I generally recommend using full-fat or low-fat yogurt in recipes.
- Mayo: I've tried a lot of different types of mayo, but I grew up with Best Foods/Hellmans and still think that provides the best flavor.
- Water chestnuts: One can of pre-sliced water chestnuts is what you need. Look for them in the Asian aisle at your grocery store.
- Green onions: I use both the white and green parts for this recipe.
- Sourdough round + loaf: I recommend purchasing an extra loaf of bread as you'll want more than just comes out of the center for dipping.
- Pantry staples: garlic clove
How to make this recipe
The full printable recipe card is below, but let’s walk through the details before you get started.
This is a great make-ahead party appetizer. You can make the dip a day or two in advance and store it in an airtight container in the refrigerator.
Step 1 | Make the bread bowl. Cutting the bread into a bowl is much easier than it may look. You use a serrated knife and cut a circle out of the top of the sourdough round. Then pull the top piece off and if you want to make the bowl area bigger you can pull some of the sourdough out from the inside of the bowl - just be sure to save those pieces for dipping. Then, take the cut-out piece and cut it into cubes for dipping as well. I generally buy a second loaf of sourdough to be sure there are enough bread cubes - there is nothing better than crusty sourdough bread and it's the perfect accompaniment for this slightly tangy dip.
Step 2 | Process the veggies. Add the spinach, green onions, water chestnuts and garlic clove to the bowl of a food processor. Pulse until the mixture is coarsely chopped. Then add the packet of Knorr soup mix and pulse the mixture a few more times.
Step 3 | Make the dip. First, combine the Greek yogurt and the mayo in a medium mixing bowl. Then add the chopped veggie mixture and stir until everything is well combined. Refrigerate the dip for at least an hour before serving. When you are ready to serve the dip, spoon it into the bread bowl. Serve with the cut bread cubes. You can also add some cut veggies if you like.
Tools you'll need for this recipe
Serrated knife – I consider this an essential knife. I use it for cutting bread but also for slicing cheese.
Food processor – There are many choices when it comes to food processors but my personal favorite is Cuisinart. They are reasonably priced and last for a long time. I just recently replaced mine after more than 15 years of use!
Frequently asked questions
If you have any leftover dip that's already in the bread bowl, wrap the entire bowl tightly in plastic wrap and store it in the refrigerator. The bowl itself will be a bit soggy but the dip will taste just fine!
What to serve with Spinach Dip
This dip is a great addition to any party menu, but I especially like it for game day parties and tailgates. If you are looking to put together a complete game day menu I'd serve it with this Instant Pot Beef Chili, some Mexican Street Corn Dip, and these Black Bean Nachos. Or check out the entire Game Day Recipe Index for more ideas!
More appetizer recipes
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Cold Spinach Dip in a Bread Bowl
- 1 clove garlic
- 1 (8 ounce) can sliced water chestnuts, drained
- 4 green onions, cut into 3-4" pieces
- 2 cups fresh spinach leaves
- 1 package Knorr Vegetable Recipe Mix
- 1 ⅓ cups containers of plain Greek yogurt
- 1 cup olive oil mayonnaise
- 1 large sourdough bread round
- 1 loaf of sourdough bread, cut into cubes
- Chop the veggies. In the bowl of a food processor fitted with a standard blade, combine the garlic, water chestnuts, green onions and spinach. Pulse until coarsely chopped. Add the Knorr mix and pulse 4-5 times until combined.
- Make the dip. In a medium mixing bowl combine the Greek yogurt and mayonnaise, mix well. Add the spinach mixture and stir until combined. Cover and refrigerate for at least an hour.
- Make the bread bowl. Just before you are ready to serve, use a serrated knife to cut the top section out of the bread to make a bowl (see photo above). If necessary pull out some of the remaining bread to make enough room for the dip. Cut the section you removed into cubes to serve with the dip. Spoon the dip into the bread bowl and serve immediately.
This post was originally published in June 2018. It was updated in January 2024 with some new information and photos. A few minor modifications were made to the original recipe.