Artichoke Dip a la Veracruzana

Photo: Andrew McCaul


Makes 6 servings (serving size: 1/4 cup dip)

Nutritional 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


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


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.

Rick Bayless,

Frontera Grill and Topolobampo, Chicago,


April 2011
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