Artichoke Spinach Dip with Roasted Red Bell Peppers Recipe

Name: Artichoke Spinach Dip with Roasted Red Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Artichoke Spinach Dip with Roasted Red Bell Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke Spinach Dip with Roasted Red Bell Peppers

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