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.
Looks yummy. I would serve this with pieces of french bread.