Easy Idaho® Potato - Artichoke Dip

Name: Easy Idaho® Potato - Artichoke Dip
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 2-6
Ingredients: 2 c. Peeled and Cooked Potato; 2 c. Cream Cheese; 1 Jalapeno Seeded and Diced; 1 T. Lemon Juice; 1 tsp Hot Sauce Louisiana Style; 1/2 tsp salt; 2 egg yolks; 1 cup Parmesan Cheese; 1/2 cup Half n\' half; 2 cups Cooked Artichokes (canned will work); 2 T Cornstarch, optional, use if thickening is needed

Author:: Jamie Geller Test Kitchens
Publish date:: Apr 13, 2010

23minDuration
18minCook Time
5minPrep Time
2-6Servings

Ingredients

2 c. Peeled and Cooked Potato
2 c. Cream Cheese
1 Jalapeno Seeded and Diced
1 T. Lemon Juice
1 tsp Hot Sauce Louisiana Style
1/2 tsp salt
2 egg yolks
1 cup Parmesan Cheese
1/2 cup Half n\' half
2 cups Cooked Artichokes (canned will work)
2 T Cornstarch, optional, use if thickening is needed

Preparation

1 Whip cream cheese until soft.

2 Add cooked potato while whipping.

3 Whip only until incorporated.

4 Slowly fold in remaining ingredients, folding the artichokes in last.

5 Bake at 350 degrees for 12-18 minutes until golden brown on top.

6 Serve with pita chips, crustini, or tortilla chips.

Source: Idaho Potato Commission