Avocado and Artichoke Dip

Yield: 1 Servings (3 cups)

Yield: 1 Servings (3 cups)

A versatile dip that works with so many menu offerings; serve it hot with chips, fries, or crostini. Serve it chilled alongside a veggie plate or use it as a spread on sandwiches.

Ingredient	Weight	Measure
Simplot Harvest Fresh® Avocados: Diced Avocado, Frozen	6 oz.
Artichoke hearts, quartered	14 oz.	1 can
Capers, chopped		1 Tbsp.
Lemon juice, freshly squeezed		2 Tbsp.
Mayonnaise	6 oz.
Panko bread crumbs	1/2 oz.	1/4 cup
Parmesan cheese	2 oz.	3/4 cup
Parlsley, flat-leaf, chopped		1 Tbsp.
Salt		1/8 tsp.
Black pepper, freshly ground		1/2 tsp.

Preparation Instructions:

Step 1

Thaw diced avocado according to package instructions.

Step 2

Place avocados, artichokes, capers, lemon juice, mayonnaise, panko, parmesan, and parsley in bowl of food processor. Process until fairly smooth, about 1 minute. Season to taste with salt and pepper. Serve immediately or cover and refrigerate.

*Heated Option:

This indulgent dip tastes even better heated. Preheat oven to 375°F. Portion dip into individual ramekins and top with additional cheese or bread crumbs. Bake for about 10 minutes or until dip is heated and bubbly. Run the dip under a broiler for a minute or so to brown the topping. If heating this dip, a good-quality mayonnaise must be used so that it will not "break" under heat.