Three Chile Artichoke Dip
 
3 small  jars of artichoke hearts in oil
3   roasted fresh anaheim chiles
1   jalapeo, diced, seeds removed
3   serrano chiles, diced, seeds removed
3/4 cup  sour cream
3/4 cup  mayonnaise
1-1/2 cup  parmesan cheese, grated
1 Tbsp  chopped garlic
  kosher salt and pepper to taste
 
preheat oven to 300f. 
drain artichoke hearts and pat dry. chop artichokes into small pieces (or 
process quickly in food processor). in a large stainless bowl add 
artichokes and all the remaining ingredients except anaheim chiles. 
oil anaheim chiles and roast in a hot oven until the skin blisters and 
browns. let them rest for 5 minutes in a bowl covered with film. peel, 
remove seeds and dice small. add to the dip and mix well. cook at 300 
degrees for 25 minutes. 
 
source: pamplemousse grille, san diego, ca.\ 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 7040) Mirror: rec.food.recipes: Fri, Jul 9, 2004


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