Artichoke Spinach Dip with Roasted Red Bell Peppers

• 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

1. Preheat a gas or charcoal grill to 350 degrees F.
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 (350 degrees 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. Cook's Note: The dip can be prepared in advance and kept in the refrigerator until ready to cook.
7. If this is done, please add 10 minutes to the cook time.

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

Taken from www.foodnetwork.com/recipes/guy-fieri/artichoke-spinach-dip-with-roasted-red-bell-peppers-recipe.html (may not work)