« Chicken Pot Pie with Chive Mashed Potatoes | Main | Mexaroni and cheese and more! »

Chipotle Artichoke Dip

In the December/January issue of Every Day with Rachael Ray, we learn how to turn artichoke hearts into a last-minute appetizer.
Don't forget the crackers.

Chipotle Artichoke Dip

¼ cup chopped cilantro

1 small clove garlic

1 canned chipotle chile in adobo sauce

1 14-ounce can artichoke hearts, drained

½ cup grated Mexican while cheese, such as cotija

¼ cup extra-virgin olive oil

1 tablespoon lime juice

Plantain chips, for serving

Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice. Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined. Serve the dip with the chips.
Makes 2 Cups

Prep Time: 5 min

Posted by Gail Ciampa  at 9:00 AM to Dips & Salsa | Permalink

Comments

Post a comment

Please be civil. Vicious comments, personal attacks and profanity won't be published.

Name:

Email Address:

URL:
Remember Me? YesNo

Comments: (you may use HTML tags for style)

Please type the security code below into the form -- it helps foil spammers.