INGREDIENTS
7 ozs
artichoke hearts
1/2 tsp
black pepper
8 ozs
cream cheese
1/4 cup
fresh basil
1 tsp
garlic
1/4 cup
mayonnaise
1/2 cup
parmesan
1/2 cup
provolone
12 ozs
roasted red peppers
1 cup
shredded mozzarella cheese
1/2 cup
spinach
1 Bag
tortilla chip scoops