1canwater chestnutsabout 8 ounces, rinsed, drained and chopped
1packagefrozen spinachabout 10 ounces
1canlarge black olivesdrained
Instructions
Begin by cooking your spinach according to the directions on the package (I microwaved mine). Let it cool. Use a colander to drain the excess water then use paper towels to pat dry.
In a large bowl combine the mayonnaise and sour cream. Mix well.
Stir in the onion soup mix and minced onions. Next, stir in the spinach, water chestnuts and diced bell pepper. Mix well.
Let chill for 1-2 hours before serving.
Cut your olives in half and then slice the half into four pieces to make the legs. Use six to eight slices per half olive for the legs. Place on top before serving.