This modified Knorr Spinach Dip Recipe is just like the classic version you know and love, only better and healthier!
I'm pretty sure this 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 way the way my mom and my grandma taught me to do it. Then, one day when I was in college we were having a party at our apartment and someone asked if I'd make spinach dip. Well, I had never really liked spinach dip - I thought the stringy texture of the spinach was weird, and frankly, I have never liked spinach all that much to begin with, so I decided I was going to see if I could change the classic recipe from Knorr a bit to get rid of that stringy texture and make it something I would actually eat!
As it turns out, my newly acquired food processor ended up being the key. 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 TADA, what I considered an edible, and I might add, quite tasty, version of spinach dip!
I've made a number of modifications since that first go, however 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 the sour cream and fresh baby spinach for the frozen variety that was in the original recipe. 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!
Cutting the bread into a bowl is much easier than it may look. You just take 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.
Knorr Spinach Dip "Redo"
- 1 clove garlic
- 1 8 oz can sliced water chestnuts, drained
- 4 green onions, cut into 3-4" pieces
- 2 cups fresh spinach leaves
- 1 package Knorr Vegetable Recipe Mix
- 2 5.3 oz containers of plain Greek yogurt
- 1 cup olive oil mayonnaise
- 1 large sourdough bread round
- 1 loaf of sourdough bread, cut into cubes
- 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.
- 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.
- 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.