Artichoke Spinach Dip With Roasted Red Bell Peppers - cooking recipe

Ingredients

14 ounces 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 pepper (bottled or fresh)
2 tablespoons jarred pesto sauce (we used bottled caesar) or 2 tablespoons bottled caesar salad dressing (we used bottled caesar)
1/3 cup grated parmesan cheese
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 -2 pinch crushed red pepper flakes
tortilla chips or parmesan garlic & herb pita chips

Preparation

Preheat a gas or charcoal grill to 350\u00b0F.
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\u00b0 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.
*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.