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
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 |
