Sunchoke Dip


Makes 8 servings (about 2 cups of dip)

Sunchokes – also called Jerusalem artichokes – are the root of a perennial sunflower native to North America.

 

  • 1 1/2 pounds sunchokes (Jerusalem artichokes)
  • 2 cloves garlic, peeled
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 to 2 tablespoons minced fresh jalapeno chilies
  • Salt
  • Blue or red corn chips

Peel the sunchokes and rinse them. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add sunchokes and cook until tender when pierced, about 12 minutes. Drain. In a blender or food processor, whirl sunchokes, garlic, lemon juice, and oil until smoothly pureed; scrape container sides as needed. Add chilies and salt to taste. Scrape into a bowl and serve with corn chips for dipping.

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Nutrition Information

Sunchoke Dip

Servings per Recipe: 8

Amount per Serving

Calories:  92

Calories from Fat:  

Total Fat:  5g

Saturated Fat:  0.7g

Cholesterol:  0mg

Sodium:  3.8mg

Carbohydrates:  11g

Dietary Fiber:  3g

Protein:  1g

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