Easy Idaho® Potato - Artichoke Dip

Ingredients:

  • 2 cups peeled and cooked warm mashed 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 and half
  • 2 cups cooked artichokes hearts (canned or marinated in jar will work, if drained)
  • 2 tablespoons cornstarch, optional (use if thickening is needed)

Directions:

  1. Whip cream cheese until soft.
  2. Add cooked potato while whipping. Whip only until incorporated.
  3. Slowly fold in remaining ingredients; folding the artichokes in last.
  4. Bake at 350° F degrees for 12-18 minutes until golden brown on top.
  5. Serve with pita chips, crostini, or tortilla chips.
Print Recipe

Yield: 3 - 6

Source:
Adam Hegsted
Eat Good Group
Spokane, WA

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