Classic Knorr Spinach Dip (Print Version)
# Ingredients:
→ For the Dip
01 -
1.4 oz packet Knorr dry vegetable recipe mix
02 -
1 cup mayonnaise
03 -
16 oz sour cream (2 cups)
04 -
10 oz frozen spinach, thawed and very well drained
→ For Serving
05 -
1 large round rye or sourdough bread loaf
06 -
Wheat Thins or crackers
# Instructions:
01 -
In a medium bowl, combine the thawed and very well-drained spinach, Knorr vegetable recipe mix, mayonnaise, and sour cream. Stir everything together until it's completely mixed and smooth.
02 -
Cover the bowl tightly with plastic wrap or a lid. Put it in the fridge for at least 2 hours, but overnight is even better. This gives the dry soup mix time to bloom and all the flavors to blend together.
03 -
Cut the top off your bread loaf and scoop out the inside, leaving about an inch of bread around the edges to hold the dip. Break the scooped-out bread into bite-sized pieces about an inch big for dipping.
04 -
Give the chilled spinach dip one last good stir, then spoon it into the hollowed-out bread bowl. Serve with the bread pieces you tore up and crackers on the side. Dig in and enjoy.
# Notes:
01 -
Really squeeze out all the water from the spinach or your dip will be watery. Use a clean kitchen towel or paper towels to wring it dry.
02 -
The longer this chills, the better it tastes - overnight is ideal for the best flavor.
03 -
This is the classic party dip everyone loves from the 80s and 90s - it never goes out of style.
04 -
A round sourdough or rye bread makes the best bread bowl, but pumpernickel works too.
05 -
The dip keeps in the fridge for up to 3 days covered, so you can make it ahead for parties.
06 -
Serve with veggies like carrots, celery, and bell pepper strips in addition to bread and crackers.