Every Day with Rachael Ray: Chipotle Artichoke Dip

    In the December/January issue of Every Day with Rachael Ray, learn how to turn artichoke hearts into a last-minute holiday appetizer with this recipe that is From the Heart.
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    Chipotle Artichoke Dip

    Makes 2 Cups

    Prep Time: 5 min


    Ingredients:

    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.

    Fare Exchange:

    Instead of

    Try

    cilantro

    parsley

    chipotle chile in adobo

    pickled jalapeno

    Mexican white cheese

    feta cheese

    Plantain chips

    tortilla chips

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