Chipotle Artichoke Dip

December 2007
Chipotle Artichoke Dip

by 2 people

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Turn artichoke hearts into a last-minute appetizer, perfect for holiday parties (or really, any time).

Makes: 8 servings

Prep: 5 mins

  • 1/4 cup chopped cilantro
  • 1 small clove garlic
  • 1 canned chipotle chile in adobo sauce
  • 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
  • Plantain chips, for serving
  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.