Artichoke Dip a la Veracruzana

2 Reviews
ADD YOUR REVIEW
Photo: Andrew McCaul
Yield
Makes 6 servings (serving size: 1/4 cup dip)
By Rick Bayless and Rick Bayless
April 2011
RECIPE BY Health

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

Nutritional Information

  • Calories 156
  • Fat 12g
  • Satfat 8g
  • Monofat 3g
  • Polyfat 0.0g
  • Protein 9g
  • Carbohydrate 4g
  • Fiber 0.0g
  • Cholesterol 30mg
  • Iron 1mg
  • Sodium 448mg
  • Calcium 117mg

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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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!