Artichoke Spinach Dip with Roasted Red Bell Peppers
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
- 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
Instructions
Artichoke Spinach Dip with Roasted Red Bell Peppers serves 8 original recipe by Food Network.
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