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

How to Make It

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

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