Spinach, Artichoke, and Grilled Bell Pepper Dip
Votes: 1
Time: 31 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Nutritional value per serving:
Serving size: 1 of 8
Calories 325, total fat 15 G., saturated fats 3 G., proteins 9 G., carbohydrates 40 G., fiber 6 G., cholesterol 6 mg, sodium 377 mg, sugar 2 G.
Serving size: 1 of 8
Calories 325, total fat 15 G., saturated fats 3 G., proteins 9 G., carbohydrates 40 G., fiber 6 G., cholesterol 6 mg, sodium 377 mg, sugar 2 G.
Frozen and canned vegetables make a crowd-pleasing appetizer anytime. In this recipe, Guy Fieri adds creamed spinach, thawed artichokes, canned roasted bell peppers, spices, and Parmesan cheese for a creamier consistency and bakes the dip in a foil pan on the grill. After defrosting, squeeze out all the water to prevent the dip from becoming watery. This appetizer is perfect for backyard parties, but you can also make this dip in the oven. Serve with pita chips and tortilla chips for dipping and enjoying.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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
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Recipes with similar ingredients: Artichokes, spinach, red onion, sweet pepper, Parmesan cheese, pesto sauce, mayonnaise, black pepper, pita chips, tortilla chips
Cooking the dish according to the recipe:
- Preheat a gas or charcoal grill to 350°F (175°C).
- 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.
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