Roasted Red Bell Pepper-Spinach Dip

Lemon juice is an easy way to add fresh zip to this tasty dip.


Makes 3 1/2 cups

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Chill: 30 Minutes


1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
1 (8-oz.) container sour cream
1 cup mayonnaise
3 tablespoons finely chopped onion
2 tablespoons fresh lemon juice
1 envelope dry vegetable soup mix
1/4 teaspoon freshly ground pepper
1 (10-oz.) package frozen chopped spinach, thawed
Assorted corn or tortilla chips


1. Stir together first 7 ingredients in a large bowl.

2. Drain thawed spinach well, pressing between paper towels; stir into red bell pepper mixture. Cover and chill 30 minutes or up to 2 days. Serve with assorted corn or tortilla chips.

Note: Light mayonnaise and sour cream may be substituted. For testing purposes only, we used Lipton Vegetable Soup & Dips Mix.