Zesty Spinach-Artichoke Dip and Chips

Prep: 15 min., Chill: 30 min.

Yield: Makes about 3 1/2 cups

Ingredients

• 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

Preparation

Stir together first 7 ingredients in a large bowl.

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.