Artichoke Dip a la Veracruzana |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (6-ounce) jar water-packed marinated artichokes, undrained |
8 ounces fresh goat cheese |
3 tablespoons chopped ultramoist recipe-ready sun-dried tomatoes |
1 tablespoon chopped green olives |
1 tablespoon diced pickled jalapeño peppers |
2 tablespoons chopped italian parsley |
1/4 teaspoon sea salt |
garnish: 2 teaspoons chopped sun-dried tomatoes and 1 teaspoon parsley |
Directions:
1. Place artichokes and goat cheese in a food processor; process until smooth. Scoop into a bowl; add 3 tablespoons chopped sun-dried tomatoes, chopped green olives, diced pickled jalapeño peppers, 2 tablespoons chopped Italian parsley, and sea salt, stirring well. Garnish with 2 teaspoons chopped sun-dried tomatoes and 1 teaspoon parsley; serve with your favorite crackers.
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