Chipotle Artichoke Dip

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

• Ready In: 5 mins
• 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.