04 Feb Acapulco Artichoke Aioli Chile Dip

Elaine Sweet — First Place, Appetizers
For Aioli:
1 egg yolk
2 teaspoons fresh lemon juice
3 cloves garlic, minced
1/4 teaspoon Honey Mustard with Dill
1/2 teaspoon sea salt
1/2 teaspoon fresh parsley, chopped
1/2 teaspoon white pepper
1/2 cup extra virgin olive oil

For Artichoke:
1/3 cup chopped green onions
2 cloves garlic, minced
1 teaspoon extra virgin olive oil
1 — 14 oz. can artichoke hearts, drained
1/2 cup grated asiago cheese
1/2 teaspoon each white pepper and sea salt
1 — 9 oz. jar Cannon’s Sweet Hots, Mild or Hot
1/3 cup grated Parmesan cheese
2 teaspoons fresh basil, chopped
1/2 teaspoon Hungarian paprika
Fresh tortilla chips

For Aioli: Place all aioli ingredients in bowl of food processor and pulse enough times to emulsify ingredients. Set aside.
For Artichoke Dip: Preheat oven to 450 degrees. Heat 1 teaspoon olive oil in sautee pan and when hot, add green onions and garlic, cooking for 2 minutes, stirring intermittently. Remove from heat. Place artichokes in large bowl, breaking into bite sized pieces. Add aioli mixture, Asiago cheese, white pepper, sea salt, Sweet Hots Mild and toss. Spray a 1 quart baking dish with with nonstick spray and transfer artichoke-Sweet Hot mixture to dish. Sprinkle top with Parmesan cheese, basil and paprika. Bake for 10 minutes or until bubbly. Cool slightly and serve with fresh tortilla chips.
Serves 8.
Enjoy!