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
  • 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

Description

Food Network Invites You To Try This Artichoke Spinach Dip With Roasted Red Bell Peppers Recipe From Guy Fieri.

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