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
• 1/3 cup grated Parmesan
• 2 tablespoons jarred pesto sauce
• 2 tablespoons mayonnaise
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon salt
• 1 package tortilla chips
• 1 package pita chips

Instructions

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. 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.