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Easy Idaho® Potato - Artichoke Dip
Recipe courtesy of Adam Hegsted, Executive Chef, Le Piastre, Coeur d'Alene, ID
Yield: 3 - 6
Ingredients
- 2 cups peeled and cooked Idaho® potatoes
- 2 cups cream cheese
- 1 Jalapeno seeded and diced
- 1 tablespoon lemon juice
- 1 teaspoon Louisiana style hot sauce
- 1/2 teaspoon salt
- 2 egg yolks
- 1 cup Parmesan cheese
- 1/2 cup half n' half
- 2 cups cooked artichokes (canned will work)
- 2 tablespoons cornstarch, optional (use if thickening is needed)
Directions
- Whip cream cheese until soft.
- Add cooked potato while whipping. Whip only until incorporated.
- Slowly fold in remaining ingredients; folding the artichokes in last.
- Bake at 350° F degrees for 12-18 minutes until golden brown on top.
- Serve with pita chips, crostini, or tortilla chips.
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