7 oz jar Dunbars roasted peppers
10 oz pks frozen chopped spinach
8 oz sour cream
2/3 c mayonnaise
1/3 c chopped green onions
1/4 tsp seasoning salt
1/2 tsp dried oregano
1/4 c dill weed
1 tsp lemon juice

Drain roasted peppers thoroughly, chop roughly and set aside. Cook spinach according to pkg. Drain well then add roasted peppers. Stir in remaining ingredients and chill mixture. For a decorative look place dip inside a cabbage head, bread bowl or large red pepper. Serve with crackers, bread chunks or assorted fresh vegetables.