Artichoke Spinach Dip with Roasted Red Bell Peppers

4.8(30)

Frozen veggies make Guy Fieri's easy dip an option for any event. Thaw and drain the vegetables well before mixing in to keep the dip thick and creamy.

by Guy Fieri·published 2015-07-21

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Appetizer

Servings

(6–8)

Total time

—

Calories / serving

325 kcal

Ingredients (11)

serves

14 ounces canned (or frozen, thawed) artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawedspinach
1/2 cup finely diced red onionred-onion
1/2 cup diced roasted red bell pepperbell-pepper
1/3 cup grated Parmesanparmesan
2 tablespoons jarred pesto sauce
2 tablespoons mayonnaisemayonnaise
1 teaspoon freshly cracked black pepperpepper
1/2 teaspoon saltsalt
1 package tortilla chipstortilla-chips
1 package pita chipspita-chips

Instructions (2 steps)

01Preheat a gas or charcoal grill to 350 degrees F.
02In 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.

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Not rich — missing servings, total time, or calories.