Super Creamy Spinach Dip

Cold, creamy, and built in five minutes flat, this spinach dip is the reason pumpernickel bread bowls became a party staple. Thawed frozen spinach does the work of a whole garden, while Knorr vegetable soup mix delivers that savory backbone of dried onion, parsley, and carrot.

Sour cream and mayonnaise are stirred together until the dip turns pale green and thick enough to cling to a torn chunk of rye. Chill for at least an hour before serving. That rest is where everything comes together: the dried vegetables in the soup mix rehydrate, the spinach loses its raw bite, and the flavors settle into the cream base.

Scoop out the center of a round pumpernickel loaf, pile the dip inside, and use the torn bread as dippers. Set out some crudités on the side for guests who want options.

Pro Tips

• Squeeze the thawed spinach hard in a clean kitchen towel. Wet spinach turns the dip soupy and dilutes the soup mix flavor.
• Make it the night before. A long chill gives the Knorr mix time to fully hydrate and deepen in flavor.
• Serve the hollowed pumpernickel top alongside so guests can tear it for extra dippers.

Variations

• Swap half the sour cream for Greek yogurt for a tangier, lighter dip.
• Add a cup of chopped water chestnuts for crunch, a retro move that still works.
• Stir in crumbled bacon and sliced green onions for a loaded version.