Friday, November 23, 2007

Chipotle Artichoke Dip

From Every Day with Rachael Ray December 2007/January 2008

1/4 C chopped cilantro
1 small clove garlic
1 canned chipotle in adobo sauce
1 14oz can artichoke hearts, drained
1/2 C grated Mexican white cheese, such as cotija
1/4 C EVOO
1 Tbsp lime juice
Plaintain chips, for dipping

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 with chips.

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