Artichoke Spinach Dip with Roasted Red Bell Peppers (Guy Fieri) |
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Prep Time: 6 Minutes Cook Time: 25 Minutes |
Ready In: 31 Minutes Servings: 6 |
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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.] Ingredients:
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 |
2 tablespoons jarred pesto sauce |
1/3 cup grated parmesan |
2 tablespoons mayonnaise |
1 teaspoon freshly cracked black pepper |
1/2 teaspoon salt |
package tortilla chips |
package pita chips |
Directions:
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. 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.
3. Cook's Note: 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.
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