Roasted Red Bell Pepper-Spinach Dip

Prep: 15 min., Chill: 30 min. Lemon juice is an easy way to add fresh zip to this tasty dip.

Yield: Makes 3 1/2 cups

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. 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.