Roasted Red Bell Pepper-Spinach Dip

• 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

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.
3. Note: Light mayonnaise and sour cream may be substituted. For testing purposes only, we used Lipton Vegetable Soup & Dips Mix.

red bell peppers, sour cream, mayonnaise, onion, lemon juice, vegetable soup mix, freshly ground pepper, corn

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