Sunchoke Dip

1. 1

   Peel Jerusalem artichokes and rinse.

2. 2

   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.

3. 3

   In a blender or food processor, whirl Jerusalem artichokes, garlic, lemon juice, and oil until smoothly pureed; scrape container sides as needed. Add chilies and salt to taste. Scrape into a bowl.

4. 4

   To eat, scoop up dip with corn chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.