RECIPE OF THE MONTH - JANUARY 2011

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ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS
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14 ounces artichoke hearts, non marinated, diced
9 ounces creamed spinach (frozen and thawed)
1⁄2 cup red onion, small dice
1⁄2 cup roasted red bell pepper, diced
2 tablespoons pesto sauce (jarred)
1/3 cup parmesan cheese, grated
2 tablespoons mayonnaise
1 teaspoon pepper, freshly cracked
1⁄2 teaspoon salt
Package of tortilla chips
Package of Pita chips

Preheat a gas or charcoal grill to 350 degrees Fahrenheit.

In a medium mixing bowl, add all the ingredients and mix well. Transfer to a 9”x9” foil baking pan and cover with aluminum foil. Place on bar-b-que on indirect heat (350 degrees is ideal) and cook for 15 minutes, turning every five to keep heat even. Carefully remove from bar b que and serve with chips. Can be prepared in advance and kept in refrigeration until ready to cook. If this is done, please add 10 minutes to the cook time.

Yield: 6-8 servings
Prep time: 6 minutes
Cook time: 25 minutes
Ease of preparation: Easy

Try my December 2010 recipe Beef “the Bomb” Bourguignon.