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“This is a delicious dip from the Everyday with Rachael Ray magazine. You can substitute parsley for cilantro if you choose.”
READY IN:
5mins
YIELD:
2 cups of dip
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice. Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined. Serve the dip with the chips.

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