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Appetizers | |
| 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. | |
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