Throw the ultimate holiday party with Atlanta designer Rhonda Peterson’s recipes

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.