Lemony Spinach-Artichoke Dip

Name: Lemony Spinach-Artichoke Dip
Ingredients: 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

9 ingredients

4 steps

Ingredients

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

Directions

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.