MomCooks

From the December issue of Everyday with Rachael Ray comes this spicy dip featuring good-for-your-heart artichoke. She suggests serving it with plantain chips, which are a sort of starchy fruit like a banana. Personally? I would serve it with Ritz crackers or maybe pita chips.

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.