Peppers #2

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS
Ingredients:
14 ounces canned (or frozen, thawed) artichoke hearts, drained and diced (not marinated)
9 oz frozen creamed spinach, thawed
½ c finely diced red onion
½ c diced roasted red bell pepper
2 Tbsp jarred pesto sauce
1/3 c grated Parmesan
2 Tbsp mayonnaise
1 tsp ground black pepper
½ tsp salt

Directions: Preheat oven to 350 degrees. In a medium mixing bowl, add all the ingredients and mix well. Transfer to a 9x9 baking pan and cover with aluminum foil. Put in the oven for 15 minutes or until is bubbly. Remove and serve with vegetables.

Makes: 6 servings

Calories: 171
Fat: 12 gm
Carbohydrate: 11 gm
Protein: 4.8 gm

From: www.foodnetwork.com