Chop the roasted sweet peppers and the petite artichoke hearts.
Mince the fresh basil and garlic.
In a medium size bowl, mix together all of the ingredients until well combined.
Use a cookie dough scoop or a spoon to fill mini tortilla chip cups (such as Tostitos Scoops.)
Bake at 350 degrees for 15 – 20 minutes or until they are hot and the cheese is toasted.
Note: If you need to prepare this appetizer ahead of time, you can use your crockpot . Mix all of the ingredients together, place in a 3 quart slow cooker. Cook on low for 2 – 3 hours until heated through. Serve the Spinach Artichoke Dip with tortilla chips.