Spinach, Artichoke, and Grilled Bell Pepper Dip

Ingredients:

• 400 g canned (or thawed) artichoke hearts, drained and diced (not marinated)
• 250 g frozen creamed spinach, defrosted
• 0.5 cup red onion, finely diced
• 0.5 cups diced roasted sweet peppers
• 1/3 tbsp. grated parmesan
• 2 tbsp store-bought pesto sauce
• 2 tablespoons mayonnaise
• 1 teaspoon freshly ground black pepper
• 0.5 tsp salt
• 1 package of tortilla chips
• 1 pack of pita chips

Preparation:

1. Preheat a gas or charcoal grill to 350°F (175°C).
2. In a medium bowl, combine all ingredients except the chips. Transfer to a 9x9-inch foil-lined baking sheet and cover with foil. Place over indirect heat (ideally at 350°F) and grill for 15 minutes, rotating every 5 minutes to ensure even cooking. Carefully remove from the grill and serve with chips.
   
   

   Note

   
   The sauce can be mixed in advance and refrigerated until ready to cook. In this case, add 10 minutes to the grilling time.