Photo: Andrew McCaul
Yield
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

Ratings & Reviews

HokieDeb's Review

HokieDeb
July 04, 2012
Love the different tastes...tanginess of the cheese, saltiness of the olives, and the heat from the jalapenos

bschable's Review

bschable
March 04, 2012
Love the tangy combination of these flavors!