Begin by cooking your frozen spinach according to the package instructions, usually boiling or microwaving for about 5-7 minutes. Once cooked, drain it in a colander to remove excess water, then pat the spinach dry with paper towels until no moisture remains.

In a large mixing bowl, combine approximately 1 cup of mayonnaise and 1 cup of sour cream. Mix them together until smooth.

Sprinkle in the onion soup mix, along with the minced onion if you’ve chosen to include it. Stir vigorously to ensure all ingredients are incorporated.

Gently fold the cooked spinach, chopped water chestnuts, and diced red bell pepper into your creamy mixture.

Cover the bowl tightly with plastic wrap or a lid, then place it in the refrigerator to chill for 1-2 hours.

While the dip is chilling, prepare your olive spiders by halving the large black olives and slicing each half into thin strips for legs. Arrange these on top of the dip just before serving.