Fire Roasted Jalapeño Onion Dip

Instructions

Preheat broiler.
Place peppers on non-stick cookie pan; broil, turning at least once, 6-7 minutes or until blackened. Let stand 10 minutes. Remove stem and seeds; coarsely chop.
In large bowl, stir together onion soup mix, sour cream and mayonnaise. Fold in peppers. Refrigerate at least 2 hours.
Serve with cucumber and zucchini slices, celery, carrot sticks, sliced bell peppers and other favorite vegetables.
Note: For spicier dip, include seeds from peppers.