Projo Football Food & Spirits

In the December/January issue of Every Day with Rachael Ray, we learn how to turn artichoke hearts into a last-minute appetizer.
Don't forget the crackers.

Chipotle Artichoke Dip

¼ cup chopped cilantro

1 small clove garlic

1 canned chipotle chile in adobo sauce

1 14-ounce can artichoke hearts, drained

½ cup grated Mexican while cheese, such as cotija

¼ cup extra-virgin olive oil

1 tablespoon lime juice

Plantain chips, for serving

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.
Makes 2 Cups

Prep Time: 5 min

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