Chipotle Artichoke Dip

Submitted by andrea.e

"This is a delicious dip from the Everyday with Rachael Ray magazine. You can substitute parsley for cilantro if you choose."

 

• Ready In: 5mins
• Ingredients: 8
• Yields: 2 cups of dip

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.