Spring is in air, winter vegetables still available Sun Choke (Jerusalem) artichokes dip, recipe and Idea.
Yield: 3 cups
1 pound sunchokes
2 cups fresh spinach
1 cup Parmesan cheese, grated
1/2 cup sour cream
4 tablespoons cream cheese
juice of half a lemon
3 garlic cloves
3/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
Green onion for garnish
Peel sunchokes and place in a medium pot with enough water to cover. Bring to a boil over high heat, reduce heat to medium and cook for 12 minutes.
Remove the sunchokes from heat, drain, and place in a food processor or blender.
To the food processor, add the remaining ingredients (spinach, Parmesan, sour cream, cream cheese, lemon juice, garlic, salt, pepper. Puree until smooth, garnish with green onion. Serve with bread, crackers, or chips. Refrigerate if not using immediately.