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.

Chipotle Artichoke Dip

Makes 2 Cups

Prep Time: 5 min


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




chipotle chile in adobo

pickled jalapeno

Mexican white cheese

feta cheese

Plantain chips

tortilla chips


Every Day with Rachael Ray: Roast Turkey

With Thanksgiving Day just around the corner, we are anxiously anticipating that delicious holiday bird. The November issue of Every Day with Rachael Ray uncovers a mouth-watering Roast Turkey recipe that is sure to blow your holiday guests under the table. Don’t forget – it’s all about presentation! The editors at Every Day with Rachael Ray show you how to carve the turkey like a pro.

Every Day with Rachael Ray: Pie!

Did you ever consider yourself the type to bake a pie from scratch? Is your holiday feast “Crustworthy” this year? Make HOME-MADE crust this season with Every Day with Rachael Ray.