Bell Pepper and Artichoke Dip

Ingredients

• Tortilla chips - For serving
• Green onions - 2, chopped
• Salt and pepper - To taste
• Garlic powder - 1/2 teaspoon
• Parmesan cheese - 1/2 cup, grated
• Mayonnaise - 1/2 cup
• Cream cheese - 8 oz
• Artichoke hearts - 1 can, drained and chopped
• Red bell peppers - 2

Instructions

1. Preheat the oven to 400°F.
2. Place the bell peppers on a baking sheet and roast for 20 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and let them cool. Once cooled, remove the skin, seeds, and stems. Chop the roasted peppers.
4. In a mixing bowl, combine the chopped roasted peppers, artichoke hearts, cream cheese, mayonnaise, Parmesan cheese, garlic powder, salt, and pepper. Mix well.
5. Transfer the mixture to a baking dish and spread it evenly.
6. Bake for 25 minutes, or until the dip is hot and bubbly.
7. Remove from the oven and sprinkle chopped green onions on top.
8. Serve the dip warm with tortilla chips.