Artichoke Spinach Dip With Roasted Red Bell Peppers

• 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

1. Preheat a gas or charcoal grill to 350u0b0F.
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 (350u0b0 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.

hearts, red onion, red pepper, pesto sauce, parmesan cheese, mayonnaise, freshly cracked black pepper, salt, red pepper, tortilla chips

Taken from www.food.com/recipe/artichoke-spinach-dip-with-roasted-red-bell-peppers-404617 (may not work)