Spinach Dip

I’ll keep this one short and sweet. Spinach dip. You either love it, or you’re wrong.

This is the perfect topping for Hawaiian Bread! And yeah, it’s a little bit addictive too. (Especially with Hawaiian Bread.) In fact, if you’re making a batch of that sweet pineappley bread, use one of the hours where your dough is rising to make a batch of this! By the time your bread is ready and cooled, this stuff is ready to eat.

Here we go!

Spinach Dip

Quick and easy to throw together, and delicious on a loaf of sweet Hawaiian bread … or anywhere else you'd normally like a spinach dip.
Prep Time20 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Keyword: dip, green onion, Knorr, Miracle Whip, sour cream, spinach, water chestnut
Author: Chris Pollard


  • Bowl or 5-6 cup food storage container
  • Cutting board
  • Knife
  • Can opener
  • Spoon
  • Measuring cup


  • 1 cup Miracle Whip (or mayonnaise)
  • 1 cup sour cream
  • 3 green onions finely sliced
  • 1 can water chestnuts finely diced
  • 12 oz chopped cooked spinach drained
  • 1 pack Knorr Vegetable Recipe Mix (Vegetable Soup Mix in Canada)


  • Wash/rinse 3 green onions. Slice them thinly and put in your bowl/container.
  • Open the can of water chestnuts and drain.
  • Dice the water chestnuts into small pieces. About ⅛" dice.
  • Measure out 12oz (¾lb) of chopped, cooked spinach. I like to use the frozen spinach nuggets. Just measure them out, defrost in the microwave, and drain/squeeze them until the excess water is gone.
  • Add drained spinach to the onions and water chestnuts.
  • Sprinkle in the packet of Knorr Vegetable mix.
  • Add 1 cup of Miracle Whip (or mayo) and 1 cup of sour cream to your bowl/container.
  • Mix well, seal, and refrigerate.


This dip is best when left to refrigerate overnight, but in a pinch, a few hours will do alright. 

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