Add this fabulous Sour Cream Spinach Dip to a crudite platter. A copycat of Knorr’s Spinach Dip, it’s made of delicious, wholesome ingredients.
So many cold spinach dips are made with seasoning packets filled with multisyllabic ingredients. Created totally from scratch, this spinach dip recipe is a must make for every gathering!
Sour Cream Spinach Dip
With dear friends coming for dinner who do not like garlic, my menu had to be tweaked. Trying to keep things simple, a vegetable platter with a cold spinach dip was perfect. I grew up loving the Knorr’s spinach dip that was served in a bread bowl. Yup, I’m a child of the 1970’s.
But most sour cream spinach dip recipes had raw garlic and raw onions. I decided to nix the garlic and finely mince and saute some sweet onions to remove the bite. All 6 of us dove right into the dip with our fresh vegetables.
Tips for Making a Copycat Knorr’s Spinach Dip
When you use a seasoning packet, there are often flavor enhancers with loads of sodium along with a mixture of herbs and spices that’s hard to replicate. Going back to basics, this cold spinach dip started with fresh spinach, shredded carrots, onion, sour cream, mayonnaise then pantry ingredients to add even more flavor.
- There are certain ingredients that are known flavor enhancers like salt, alcohol, soy sauce, Worcestershire, citrus, so a few of these were added to this dip.
- Salt is a must in most recipes. I prefer kosher salt for dips.
- Lemon juice helps balance the richness of the sour cream and mayonnaise with its acidity.
- Worcestershire provides unami, or that savory undertone due to its high glutamate content and salty flavor.
- PRO-Tip: Sauteing the onions caramelizes them by bringing out the sugars and mellowing their bite.
- I omitted any garlic, but a couple minced cloves can be cooked with the onions if that’s your preference.
- 20 ounces of baby spinach is sauteed until it wilts, then chopped and squeezed to remove any liquid. Remove as much liquid as possible to avoid a watery dip.
- It looks like a LOT of spinach, but it will reduce into the perfect amount.
- The mixture of sour cream and mayonnaise is delicious for dips.
- Sour cream has less fat than mayonnaise, so adding some mayo helps to provide richness to the dip.
- PRO-Tip: Make this dip at least 2 hours before serving. This will allow the flavors to meld.
- Serve with chips, crackers or your favorite vegetables like mini carrots, red bell pepper strips, blanched asparagus, cucumber slices, etc.
Add to Your Shopping List:
- Red Onion
- Baby Spinach
- Sour Cream
- Worcestershire Sauce
- A fresh lemon
- Check your pantry for salt, pepper, olive oil
More Party Dips You’ll Love
I love having a veggie tray and dip available for those who want some healthier fare. But there are numerous other dip recipes from seafood to cheese to chicken to dessert dips that are perfect for entertaining. This 7 Layer Dip is another classic and perfect party fare.
- Baked Crab Dip
- Cheesy Queso Dip
- Smoked Salmon Dip
- Dill Pickle Dip
- Buffalo Chicken Dip
- Creamy Hummus
- Easy S’mores Dip
- Tagalong Dip
- More Appetizer Recipes
Sour Cream Spinach Dip
A scrumptious spinach dip made from scratch
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 1/2 cups 1x
- Category: Appetizer
- Method: Sauteing, Mixing
- Cuisine: American
2 tablespoons olive oil
1 cup shredded carrots
1/2 cup red onion, minced
1 teaspoon kosher salt, plus more to season spinach
1/2 teaspoon freshly ground black pepper
20 ounces baby spinach
1 cup sour cream
1/2 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
Carrots, cucumber slices, red bell pepper slices, blanched snow peas and/or asparagus, crackers for serving
Heat the oil in a large frying pan. Add the carrots, onion, garlic, salt and pepper. Cook, stirring occasionally, until the vegetables are soft. Remove to a large bowl and set aside.
Return the pan to the heat, add half of the spinach,and sprinkle with salt. Cook, stirring occasionally until the spinach is wilted. Add the remaining spinach and cook, as before, until all the spinach is wilted.
Remove the spinach to a colander in the sink. Press on the spinach to remove liquid. Once cool enough, use clean hands to squeeze out as much liquid as possible.
Next, use layers of paper towels to again squeeze any residual moisture out of the spinach. Remove the paper towels, finely chop the spinach, and add to the bowl with the vegetables.
Add the sour cream, mayonnaise, Worcestershire, and lemon juice and stir to combine. Cover bowl with plastic wrap and chill the dip 2 hours or longer before serving.
Adapted from Chowhound.
Calories based on 16 servings.