Artichoke Spinach Dip With Roasted Red Bell Peppers

Submitted by Manami

"Recipe courtesy Guy Fieri, It is easy - 6 minute prep time and it can be made ahead of time. Once you have prepared it, you need to warm it but that's free time to do other things. I have tweaked the recipe to suit our needs. :)"

 

• Ready In: 31mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 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

directions

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.