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.