Lemony Spinach-Artichoke Dip

• 1 (14-oz.) can artichoke hearts, 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

1. Stir together first 7 ingredients in a large bowl.
2. Drain thawed spinach well, pressing between paper towels; stir into artichoke 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.
4. Roasted Red Bell Pepper-Spinach Dip: Substitute 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped, for artichoke hearts. Proceed with recipe as directed.

hearts, sour cream, mayonnaise, onion, lemon juice, vegetable soup mix, freshly ground pepper, corn

Taken from www.myrecipes.com/recipe/lemony-spinach-artichoke-dip (may not work)