Roasted Red Bell Pepper-Spinach Dip

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Southern Living


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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

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