Classic Spinach Dip in a Bread Bowl Recipe – THE BEST! Easy Knorr Spinach Dip Recipe that’s perfect for holidays, game days, & potlucks.
Do you remember this one? That old classic Knorr Spinach Dip. It must have been at every single potluck and food-centered function that I can remember. It’s a classic, and like a classic, it holds strong and is simply delicious. It’s still perfect for every single party, today.
If you love this spinach dip, then you might like my Bunny Butt Version for Easter. This Easter Bunny Spinach Dip is adorable and definitely worth checking out
How long will homemade spinach dip last?
Homemade spinach dip will last, covered up in the refrigerator for 3-4 days. Do not place it in a bread bowl until ready to serve.
What do you eat Spinach Dip with?
This spinach dip is usually eaten with pieces of sourdough bread or toasted bread. Crackers are also good as well as vegetables.
Do you have to cook the frozen spinach for this spinach dip?
Nope. Just thaw and drain well – very well.
How long can spinach dip be left out?
About 3-4 hours. Don’t worry, it probably won’t last that long.
How do I drain frozen spinach?
Here are a few methods for draining spinach…
- Grab a colander and use a spoon or spatula to squeeze out the juice through the drain holes
- Get a kitchen towel. Place the spinach in the middle of the towel. Pull the towel up and twist it to drain the spinach out
- Use clean hands or hands with disposable food-safe handling gloves – my preferred method
Here’s a little video to help you get started on this Spinach Dip in a Bread Bowl…
Here’s the recipe for this yummy Spinach Dip:
Classic Spinach Dip Recipe
Ingredients
- 1 10 oz. frozen chopped spinach thawed and squeezed the life out of (drained)
- 1 16 oz. sour cream
- 1 cup mayonnaise
- 1.4 oz. dry vegetable recipe mix soup mix *You can usually find this by the dry broth mixes, and dry onion soup mixes
- 1 8 oz. sliced water chestnuts – drained and chopped
- ½ cup green onion chopped – optional
- 1 Sour Dough bread bowl
Dipping Items
- Dipping Items – Extra bread – like French Bread – cubed, sliced carrots, and cucumber slices
Instructions
- Grab a big bowl and mix the first 6 ingredients
- Cover and refrigerate for at least 1/2 hour or up to 2 days ahead
- When you are ready to serve…Slice a big circle off of the top of the sourdough bread bowl
- Scoop the soft bread out and cube it (some people toast the bread, but we never did)
- If you want, you can save the top to place on the dip bowl – *that’s what my mom used to do
- When you’re ready, spoon the cold dip into the bread bowl
- Place the cubed bread, optional vegetables and/or crackers around the bread bowl
Notes
Optional Added Ingredients:
- Optional – carrots, sliced broccoli, sliced celery, etc…
- Add optional ingredients at the same time you mix the first 6 and mix in
Nutrition
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Hahaha! You’re so much kinder than me. My secret has always been squeezing “the life out of” the spinach. (Hope none of my friends or family see this;-)) This is a great recipe!
Haha! That’s funny. It’s harder than it looks. That stuff just doesn’t want to give in.
Would this recipe be good served warm?
I don’t see why not. I’ve never had it warm, but there are plenty of warm spinach dips that are very similar. The only ingredient that you might want to add is cheese as a binder. If you look at all of the warm spinach dip recipes, the one ingredient they all have in common is mayonnaise and cheese. This recipe already has the mayonnaise. I would add some grated Parmesan Cheese (about 1 cup) and some cream cheese (6-8 oz. might do the trick). You’ll want to bake it at 350 degrees for about 1/2 hour or until the cheese is bubbly and everything on top looks nice and golden. I hope it turns out as good as it sounds. Yum!
Can it be made the night before? Why only refrigerate up to 2 hours ?
Thanks
Sure! The dip can be made the night before. Store it in an airtight container and give it a good stir before you put it in the *(optional) bread bowl. When you are ready to serve your dip, just transfer it into the bread bowl and serve with more bread, veggies, or crackers.
The recipe on the dried soup says cooked spinach. Do you need to cook it or just thaw it and squeeze it?
I never cook the frozen spinach. Just thaw and squeeze for what seems like forever and ever. Just when you think you’ve got most of the juice out, squeeze one more time. Add right into the sour cream mixture 🙂 *You can thaw the spinach in a colander by running warm water over it.
I also came here with the same question. I used to make this all the time many years ago when it was all the rage. I’ve never cooked the spinach. Then I read the Knor recipe and it says to cook it and sure enough the spinach package has some cooking instructions. I’m glad I’m not the only one that doesn’t cook the spinach. Thanks Melissa for the confirmation. I’m off to squeeze the spinach.
Spinach dip is my fave but I worry that it isnt very good for me. What are your thoughts on substituting greek yogurt for the mayo?
Greek yogurt is a great substitute for mayo! Mashed avocado and original hummus would also be good alternatives.
Do you know how much this recipe feeds? I need to make some for my work and we have about 60 people so I was wondering if I should just make 2 of these?
The recipe yields about 4 cups of dip. For 60 people, I would definitely make 2. People will definitely come back for seconds. I’d rather that you have leftovers than not enough. 🙂
Thank you!
My family has doubled the recipe and used 1 bread bowl to serve more people. We added more crackers. The Crispy Baked Ritz crackers are great and we use Kings Hawaiian Bread bowl.
Do you chop up the water chestnuts or leave them In slices? Thank you!!
I have done it both ways. If I’m in a hurry, I’ll just leave them sliced. The preferred method is chopping them. Smaller bits make them easier to scoop up and enjoy. I’m surprised that I didn’t mention that on the recipe card. I will go and update it now. Thank you for your comment. I hope you enjoy the dip. Happy Holidays!
Thank you so much!! Happy holidays!!
I have made this recipe for years. It’s so delicious! Making for the chiefs game tomorrow afternoon.
I love this! Thank you!