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Jerusalem Artichoke Dip
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.