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Artichoke Dip a la Veracruzana

Photo: Andrew McCaul
Yield Makes 6 servings (serving size: 1/4 cup dip)

Ingredients

  • 1 (6-ounce) jar water-packed marinated artichokes, undrained
  • 8 ounces fresh goat cheese
  • 3 tablespoons chopped ultramoist recipe-ready sun-dried tomatoes
  • 1 tablespoon chopped green olives
  • 1 tablespoon diced pickled jalapeño peppers
  • 2 tablespoons chopped Italian parsley
  • 1/4 teaspoon sea salt
  • Garnish: 2 teaspoons chopped sun-dried tomatoes and 1 teaspoon parsley
  • Crackers

Nutrition Information

  • calories 156
  • fat 12 g
  • satfat 8 g
  • monofat 3 g
  • polyfat 0.0 g
  • protein 9 g
  • carbohydrate 4 g
  • fiber 0.0 g
  • cholesterol 30 mg
  • iron 1 mg
  • sodium 448 mg
  • calcium 117 mg

How to Make It

  1. Place artichokes and goat cheese in a food processor; process until smooth. Scoop into a bowl; add 3 tablespoons chopped sun-dried tomatoes, chopped green olives, diced pickled jalapeño peppers, 2 tablespoons chopped Italian parsley, and sea salt, stirring well. Garnish with 2 teaspoons chopped sun-dried tomatoes and 1 teaspoon parsley; serve with your favorite crackers.

Frontera Grill and Topolobampo, Chicago