Roasted Red Bell Pepper-Spinach Dip

Ingredients

• 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

Preparation

1. 1. Stir together first 7 ingredients in a large bowl.
2. 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.
3. Note: Light mayonnaise and sour cream may be substituted. For testing purposes only, we used Lipton Vegetable Soup & Dips Mix.