Artichoke Spinach Dip with Roasted Red Bell Peppers

Ingredients

• 14 ounces artichoke hearts diced frozen canned thawed drained (or , ) (not marinated)
• 2 tablespoons mayonnaise 
• 0.3 cup parmesan grated
• 1 teaspoon freshly cracked pepper black
• 2 tablespoons pesto sauce jarred
• 1 package pita chips 
• 0.5 cup onion diced red finely
• 0.5 cup roasted bell pepper diced red
• 0.5 teaspoon salt 
• 9 ounces creamed spinach frozen thawed
• 1 package tortilla chips 

Equipment

• mixing bowl
• baking pan
• grill
• aluminum foil

Directions

1. Preheat a gas or charcoal grill to 350 degrees F.
2. In a medium mixing bowl, add all the ingredients, except the chips, and mix well.
3. 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.