Zesty Spinach-Artichoke Dip and Chips

Prep: 15 min., Chill: 30 min.

Yield: Makes about 3 1/2 cups
Recipe from Southern Living BBQ on Tour


  • 1 (14-oz.) can artichoke hearts, drained and chopped
  • 1 (8-oz.) container of sour cream
  • 1 cup mayonaise
  • 3 tablespoons finely chopped onion
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 (1-oz.) envelope vegetable soup mix
  • 1 (10-oz.) package frozen chopped spinach, thawed
  • Freshly ground pepper to taste
  • 1 (11-oz.) package LAY'S Classic Potato Chips
  • Garnishes: crushed potato chips, freshly ground pepper


  1. Stir together first 7 ingredients in a large bowl.
  2. Drain thawed spinach well, pressing between paper towels; stir into artichoke mixture. Season with pepper to taste. Cover and chill 30 minutes to 2 days. Serve with chips. Garnish, if desired.
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