Chipotle Artichoke Dip Daisy Martinez   From Every Day with Rachael Ray December-January 2008 MAKES 2 CUPS Prep Time: 5 min 1/4 cup chopped cilantro 1 small clove garlic 1 canned chipotle chile in adobo sauce One 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. Artichoke Toasts Add chopped ham to Chipotle Artichoke Dip, then spread onto a split baguette and broil.

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