Served in a bread bowl or accompanying a veggie tray, this good ol’ dip recipe tickles my taste buds! I was pretty skeptical about it the first time I tasted it, which was probably 25 years ago!
A very dear friend, and everyone’s adopted grandmother, Mom-mom (missed and loved much!!!), would make Spinach Dip after she would spend days cleaning and organizing for card club for the ladies. It was a momentous affair involving the good dishes, the wobbly card tables with the folding legs and days of menu planning. Wonder if there are any card clubs left?
Thanks, Molly, for zipping me this recipe! It can also be found on the Knorr website at Knorr Spinach Dip (linked).
In the fall and winter (the cold winter months that lie ahead, sorry, but you know it’s coming!), this dip can also be served warm in a casserole dish or a bread bowl; add feta for a new twist on an old favorite. For the ultimate spinach dip experience, I made my own bread bowl by using a serrated knife to cut out the middle of a loaf of Crusty French Oven Bread (linked!).
Cool and creamy or warm and bubbly, this dip is better than Ranch or Bleu Cheese!
Cool and creamy or baked, this Knorr Spinach Dip is easy and delish. Substitute Greek yogurt for the sour cream to cut calories and fat. Add feta cheese before baking to give it a Mediterranean twist.
- Prep Time : 5 minutes
- Yield : for a party
- frozen chopped spinach - cooked, cooled and drained on paper towels
- sour cream - 1 - 16 oz container
- mayonnaise - not salad dressing, 1 cup
- Knorr Spring Vegetable Soup Recipe Mix - 1 pack
- water chestnuts - 1 - 8 oz can, diced very fine
- chives or green onions (optional) - chopped, for garnish, or stirred in
- crumbled feta (optional) - 1/4 cup, can be added for warm dip recipe
Follow the directions on the package to cook the spinach. It does not have to thawed before cooking. Drain the spinach well and squeeze to remove excess moisture.
Combine all ingredients and chill for two hours before serving. OR
To add a Mediterranean twist, add 1/4 cup of feta cheese and bake on 350 degrees F for 35 minutes or until heated through.
Serve with a veggie tray, crackers, pita chips or torn bread.