Artichoke Spinach Dip With Roasted Red Bell Peppers

Total Time: 31 mins Preparation Time: 6 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 14 ounces 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 pepper (bottled or fresh)
• 2 tablespoons jarred pesto sauce (we used bottled caesar) or 2 tablespoons bottled caesar salad dressing (we used bottled caesar)
• 1/3 cup grated parmesan cheese
• 2 tablespoons mayonnaise
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon salt
• 1 -2 pinch crushed red pepper flakes
• tortilla chips or parmesan garlic & herb pita chips

Recipe

• 1 preheat a gas or charcoal grill to 350ºf.
• 2 in a medium mixing bowl, add all the ingredients, except the chips, and mix well.
• 3 transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil.
• 4 put on the grill over indirect heat (350º f is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even.
• 5 carefully remove from the grill and serve with the chips.
• 6 *the dip can be prepared in advance and kept in the refrigerator until ready to cook. if this is done, please add 10 minutes to the cook time.