Sunchoke Dip

By April 19, 2011Uncategorized

1 1/2 pounds Jerusalem artichokes

2 cloves garlic, peeled

3 tablespoons lemon juice

3 tablespoons olive oil

1 to 2 tablespoons minced fresh jalapeño chilies


Blue or red corn chips (or a combination)

Peel Jerusalem artichokes and rinse. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add Jerusalem artichokes and cook until tender when pierced, about 12 minutes. Drain. In a blender or food processor, whirl Jerusalem artichokes, garlic, lemon juice, and oil until smoothly puréed; scrape container sides as needed. Add chilies and salt to taste. Scrape into a bowl. To eat, scoop up dip with corn chips.

From Sunset, March 1999.


Author Terra

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