Artichoke Spinach Dip with Roasted Red Bell Peppers

2019-07-18
  • Yield : 6 to 8 servings
  • Prep Time : 6m
  • Cook Time : 25m
  • Ready In : 31m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

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.

Leave a Reply

Your email address will not be published. Required fields are marked *