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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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This is a delicious dip from the Everyday with Rachael Ray magazine. You can substitute parsley for cilantro if you choose. Ingredients:
1/4 cup chopped cilantro |
1 small garlic clove |
1 canned chipotle chile in adobo |
1 (14 ounce) can artichoke hearts, drained |
1/2 cup grated mexican white cheese, such as cotija |
1/4 cup extra virgin olive oil |
1 tablespoon lime juice |
plaintain chips, for serving (or tortilla chips) |
Directions:
1. 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.
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