Artichoke Spinach Dip with Roasted Red Bell Peppers

Here's another recipe that was served late night after the concert. Serve with pita and tortilla chips.

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

Preheat a gas or charcoal grill to 350 degrees F.

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.

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.