Sunchoke Dip

7 ingredients
4 steps

Ingredients

  • 1 1/2 pounds Jerusalem artichokes
  • 2 cloves garlic, peeled
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 to 2 tablespoons minced fresh jalapeno chilies
  • Salt
  • Blue or red corn chips (or a combination)

Directions

  1. 1
    Peel Jerusalem artichokes and rinse.
  2. 2
    In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add Jerusalem artichokes and cook until tender when pierced, about 12 minutes. Drain.
  3. 3
    In a blender or food processor, whirl Jerusalem artichokes, garlic, lemon juice, and oil until smoothly pureed; scrape container sides as needed. Add chilies and salt to taste. Scrape into a bowl.
  4. 4
    To eat, scoop up dip with corn chips.

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