Lemony Spinach-Artichoke Dip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Lemon juice is an easy way to add fresh zip to this tasty 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 |
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.
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