Ingredients
Method
- Thaw the frozen spinach completely by leaving it at room temperature or microwaving in short bursts until no longer icy.
- Place the thawed spinach in a clean kitchen towel and squeeze firmly until no liquid drips out; discard the excess moisture.
- In a large mixing bowl, stir together the sour cream and mayonnaise until the mixture is smooth and homogeneous, about 1 minute.
- Sprinkle in the Knorr vegetable recipe mix and stir thoroughly to distribute the seasonings evenly, 30 seconds.
- Fold the well-drained spinach into the creamy base, breaking up any clumps so the greens are evenly dispersed.
- Add the chopped water chestnuts and sliced green onions, then stir to combine, ensuring even distribution of crunchy elements.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours (or up to overnight) to allow flavors to meld.
- If using a bread bowl, cut a circular lid from the top of the loaf, hollow out the center, and reserve the bread pieces for dipping.
- Stir the chilled dip once more, transfer to the prepared bread bowl or serving dish, and serve with bread cubes, crackers, or fresh vegetables.
Notes
For the best texture, do not skip squeezing the spinach dry and chilling the dip for at least 2 hours. Light sour cream or mayonnaise can be used, but avoid fat-free versions as they tend to separate.