Easy Vegetable Dip made with just 4 simple ingredients! Serve it with your favorite fresh, raw vegetables for a great appetizer or side dish.
I always keep a big container of fresh cold veggies in my fridge, and when paired with this simple Veggie Dip, snack time is my favorite time!
What we love about Knorr Vegetable Dip:
- 4-ingredients: It’s really simple to make, using just 4 ingredients (Knorr vegetable seasoning mix, sour cream, mayo, spinach, and black pepper).
- 5 minute prep. It literally takes 5 minutes to throw together this dip and everyone will ask for the recipe!
- Customizable: There are so many variations you can make to this recipe (see suggestions below) including how to make it healthier!
How to Make Veggie Dip:
- Combine all ingredients together until smooth.
- Refrigerate until ready to serve. Serve cold with raw veggies.
- Store in the refrigerator for 3-4 days
Recipe Variations:
- Sub Greek Yogurt: I’ve made this with both mayonnaise and with Greek yogurt, and I really like it both ways (or with half yogurt and half mayo).
- Add herbs: add a teaspoon of dried basil, targon, dill weed, or thyme. Or add a tablespoon of freshly chopped herbs.
- Make it cheesy: substitute sour cream for cream cheese of add a handful of freshly grated parmesan cheese for cheesy vegetable dip:
- Spicy Vegetable dip: add finely diced jalapeño or mix in crushed red pepper flakes. You could also add a teaspoon of your favorite hot sauce.
- Make a double batch. If you are serving vegetable dip for a party, I’d double the recipe since everyone LOVES it!
Consider these Appetizers:
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Easy Vegetable Dip
Easy Veggie Dip made with just 4 simple ingredients! Serve it with your favorite fresh, raw vegetables for a great appetizer or side dish.
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Servings: 15
Calories: 131kcal
Cost: 4
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Ingredients
- 1 packet Knorr Dry Vegetable Recipe Mix
- 1 cup mayonnaise
- 1 cup sour cream (or plain Greek yogurt-I’ve used both with great results)
- 1/2 cup fresh spinach leaves packed, then very finely chopped
- freshly ground black pepper , to taste
Instructions
- Combine all ingredients together until smooth.
- Refrigerate until ready to serve. Serve cold with raw veggies.
- Store in the refrigerator for 3-4 days
Notes
Makes 2 cups
Possible Recipe Variations:
- Sub Greek Yogurt: I’ve made this with both mayonnaise and with Greek yogurt, and I really like it both ways (or with half yogurt and half mayo).
- Add herbs: add a teaspoon of dried basil, targon, dill weed, or thyme. Or add a tablespoon of freshly chopped herbs.
- Make a double batch. If you are serving vegetable dip for a party, i’d double the recipe since everyone LOVES it!
- Make it cheesy: substitute sour cream for cream cheese of add a handful of freshly grated parmesan cheese for cheesy vegetable dip:
- Spicy Vegetable dip: add finely diced jalapeño or mix in crushed red pepper flakes. You could also add a teaspoon of your favorite hot sauce.
Nutrition
Calories: 131kcal | Fat: 14g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 30mg | Vitamin A: 200IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 0.1mg
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe January 2017. Updated February 2021.
Linda says
All you have to do is add some potato chips (my favorite dipper) and this would be excellent! I forget about the Knorr mixes for dips. Thanks for the reminder.
Wishes for tasty dishes,
Linda
Cecile says
This reminds me of the dip that EVERYONE used to make using a Knorr package of dried veggies. That dip included canned sliced bamboo shoots and was usually served in a dug-out rye bread… or some kind of dark, round bread. I would, pretty much, stand there and just ‘dive in’.
I like the fact this recipe includes fresh spinach!! I really, really, really need to eat more vegetables – and this dip will surely motivate me to do just that!!
PINNING it, of course. ; o )
Willyne says
DELICIOUS!!! This dip was a big hit you can’t stop eating it. This recipe is definitely a keeper.
Liz says
This is such an easy go-to recipe. Thanks so much!
Cheryl says
This makes a wonderful dip-I especially liked using fresh spinach. I used full fat mayo and fat free greek yogurt and it was a hit at my gathering. Thanks for the recipe!
Carol says
All of a sudden remembered I promised a veggie dip for Labor Day bbq. I only had half a pkg. of dry soup mix and no spinach so o handed in about 3 T dry Ranch dressing. Perfect!
Choi says
i love veggie 🙂 thanks
Pennie says
I’ve been making a variation of this for years – add a can of water chestnuts. I like to pulse the dip in the food processor for a bit to get it all finely chopped and better incorpo0rated.
Holly says
Has anyone made this without the Mayo?