Roasted Red Bell Pepper-Spinach Dip

• 6 ounces roasted red peppers, drained and chopped
• 8 ounces low-fat sour cream
• 1 cup fat-free mayonnaise
• 3 tablespoons finely chopped onions
• 2 tablespoons fresh lemon juice (no substitutions)
• 1 (1 7/8 ounce) envelope dry vegetable soup mix (Lipton's)
• 14 teaspoon fresh ground pepper
• 10 ounces frozen chopped spinach, thawed
• assorted corn chips or tortilla chips or flavored pita 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.
3. Cover and chill 30 minutes or up to 2 days.
4. Serve with assorted corn or tortilla chips.or flavored pita chips.

red peppers, lowfat sour cream, mayonnaise, onions, lemon juice, vegetable soup mix, ground pepper, spinach, corn chips

Taken from www.food.com/recipe/roasted-red-bell-pepper-spinach-dip-411576 (may not work)