• 1 jar Original Juan Artichoke Spinach Dip
  • 1/4 cup sour cream
  • 8 ounces uncooked pasta
  • 8 ounces peas
  • 1 orange or red bell pepper, diced
  • 1/2 cup cherry tomatoes, halved


  1. Cook pasta according to package directions. Drain and allow to cool.
  2. Steam peas until cooked al dente and chill in an ice bath. Drain.
  3. Combine pasta, Artichoke and Spinach Dip and vegetables. Toss and serve cold.

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