Knorr Spinach Dip Recipe
This easy, no-bake Knorr Spinach Dip Recipe is a creamy, vegetarian appetizer bursting with flavor—perfect for parties, potlucks, or a cozy family night in.
Ingredients
- 1 packet (1 oz) Knorr Spinach Dip Mix
- 8 oz cream cheese, softened I like Philadelphia for smoothness
- 1/2 cup sour cream Daisy or your favorite brand
- 1/2 cup plain whole-milk Greek yogurt Fage or Chobani adds tang
- 1/4 cup mayonnaise optional—swap for extra yogurt if you prefer
- 1 cup frozen chopped spinach, thawed and drained well press in a towel!
- 1 Tbsp finely chopped fresh parsley (or 1 tsp dried)
- Pinch garlic powder optional, for extra zing
- Freshly cracked black pepper to taste
- A squeeze lemon juice about 1 tsp for brightness
Instructions
- In a medium bowl, beat the softened cream cheese until smooth with a handheld mixer—this helps avoid lumps.
- Add sour cream, Greek yogurt, and mayonnaise; mix on low speed until just combined (over-mixing can thin it out).
- Stir in the Knorr Spinach Dip Mix, garlic powder, parsley, lemon juice, and a few twists of black pepper.
- Fold in the drained spinach gently so you see little green flecks—but no big chunks.
- Give it a taste: if it’s too stiff, add a splash of milk or lemon juice; if too thin, chill a bit longer.
- Transfer the dip into a pretty serving bowl, cover, and refrigerate for at least 1 hour (2 hours is even better).
- Before serving, stir once more and garnish with extra parsley or a drizzle of olive oil.
- Surround with veggies, chips, crackers, or even crostini—and watch it disappear!
Notes
Pressing spinach in a clean kitchen towel is key to avoid a watered-down dip. Softening cream cheese at room temp for 30 minutes cuts down mixing time. Leftover dip makes a fantastic sandwich spread or veggie roll-up filling. I learned that stirring by hand gives you better control over texture than an electric mixer. Taste-test after chilling—season again if you need a bit more salt or lemon zing.
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