INGREDIENTS

• 1/4 cup chopped cilantro
• 1 clove garlic
• 1 canned chipotle chile in adobo sauce
• 1 14 Oz. jar artichoke hearts, drained
• 1/2 cup grated Mexican white chese, eg. Cotija
• 1/4 cup EVOO
• 1 Tbsp lime juice

In food processor, finely chop cilantro, garlic and chipotle chile, scraping down the bowl once or twice. Add the artichokes, cheese, oil and lime juice and pulse for about 8 seconds until combined. Serve with plantain chips or tortilla chips.