Artichoke Spinach Dip with Roasted Red Bell Peppers
2019-07-18- Course: Appetizer
- Skill Level: Easy
-
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- Yield : 6 to 8 servings
- Prep Time : 6m
- Cook Time : 25m
- Ready In : 31m
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Ingredients
- 14 ounces canned (or frozen, thawed) artichoke hearts, drained, diced (not marinated)
- 9 ounces frozen creamed spinach, thawed
- 1/2 cup finely diced red onion
- 1/2 cup diced roasted red bell pepper
- 1/3 cup grated Parmesan
- 2 tablespoons jarred pesto sauce
- 2 tablespoons mayonnaise
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon salt
- 1 package tortilla chips
- 1 package pita chips
Method
Step 1
Preheat a gas or charcoal grill to 350 degrees F.
Step 2
In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.
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