Lemony Spinach-Artichoke Dip

Ingredients

• 14 oz artichoke hearts drained chopped canned
• 10 oz pkt spinach frozen thawed chopped
• 2 tablespoons juice of lemon fresh
• 1 cup mayonnaise 
• 3 tablespoons onion finely chopped
• 0.3 teaspoon pepper freshly ground
• 8 oz cup heavy whipping cream sour
• 15 servings tortilla chips assorted
• 1 envelope vegetable soup mix dry

Equipment

• bowl
• paper towels

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.
3. Serve with assorted corn or tortilla chips.
4. Note: Light mayonnaise and sour cream may be substituted. For testing purposes only, we used Lipton Vegetable Soup & Dips
5. Mix.
6. 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.