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Jerusalem Artichoke Dip

Source: Atlanta Magazine

Jerusalem Artichoke Dip Serves 8 2 8-ounce cans artichokes, drained and roughly chopped 1 cup fresh Jerusalem artichokes, peeled and blanched 2 2.5-ounce cans green chiles, drained and roughly chopped 1 2.5-ounce can pimentos, drained and roughly chopped 2 cups mayonnaise 1 teaspoon red pepper flakes Salt and pepper to taste 1 cup grated parmesan cheese Lavash crackers Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine all of the ingredients except the cheese and crackers. Place mixture in a shallow, oven-proof dish, and sprinkle the top with Parmesan cheese. Bake until bubbly. Serve immediately with crackers....

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