Yield
Makes about 2 cups dip; 8 servings

How to Make It

Step 1

Peel Jerusalem artichokes and rinse.

Step 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.

Step 3

In a blender or food processor, whirl Jerusalem artichokes, garlic, lemon juice, and oil until smoothly puréed; scrape container sides as needed. Add chilies and salt to taste. Scrape into a bowl.

Step 4

To eat, scoop up dip with corn chips.

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