Spinach Dip with Roasted Red Peppers

1 12 oz jar roasted red peppers, drained and chopped
8 oz sour cream
1 cup mayonnaise
2 Tbsp lemon juice
1 1/2 tsp onion powder
1 envelope of dry vegetable soup mix
black pepper, to taste
10 oz frozen chopped spinach, defrosted and squeezed dry
Wheat Thins

Combine all ingredients (except Wheat Thins) and refrigerate. Serve with Wheat Thins.