Here's another crowd-pleasing appetizer for your 4th of July BBQ. A hint of lemon in this recipe adds an unexpected twist to your traditional spinach dip
Lemony Spinach Artichoke Dip
1 (14oz) Can Artichoke Hearts - drained and chopped
1 (8oz) Sour Cream - regular, lite or fat free
3 Tbl Onion - chopped fine
2 Tbl Lemon Juice
1 pkg Dry Vegetable Soup Mix
1 Tbl Slavo Salt
1 (10oz) Package Frozen Chopped Spinach - thawed
Optional bread bowl for serving
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.
Option: 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.