Italian Spinach Dip

Like many people, I grew up eating the cold spinach dip served in a hollowed out bread bowl.  I always ate it, but I never loved it.  I think part of it was due to the water chestnuts...yuck...I just don't get them.  I know they don't really taste like anything, but they are crunchy nuisance in my book!  I also didn't particularly care for the seasoning of the dip either, it came from a vegetable dip mix made by Knorr and there was just something to it that turned me off after so many bites.  When I saw this recipe and noticed the absence of  the standard vegetable dip mix I knew I had to give it a try, it still had those pesky water chestnuts, but I omitted them and just added more red peppers....and it was great!  It still had some tang from the Italian dressing seasoning mix, and the addition of the roasted red peppers covered nicely for those weird water chestnuts!  I brought this to a party (way back in November...slacker...yes me) and everyone loved it.  It paired really well with the buttery Ritz crackers, but I am sure it would be just as good in a hollowed out bread bowl.  This is my new "go to" cold spinach dip...give it a try!  Another bonus is with its green and red colors it is very festive for the holidays.

Sorry for the delay in sharing and the crappy picture, I didn't have my camera with me so I took it with my new phone, and I just couldn't figure out how to get the picture to my e-mail....technology and I are not always on good terms :)-

Italian Spinach Dip

adapted from Kraft 

1 c. light mayo
1 c. light sour cream 1 env. Good Seasons Italian Dressing Mix
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 c. chopped roasted red peppers (or more!)
Ritz crackers or bread slices for serving

Mix mayo and sour cream with the Italian dressing mix until well combined.  Add spinach and red peppers and stir; chill until serving.  Serve with Ritz crackers or bread.