Roasted Artichoke Dip

Ingredients

• 1 (12 oz.) package frozen artichoke hearts
• 1/4 cup sliced shallots
• 2 jalapeno peppers, seeded and sliced
• 1 tablespoon Chosen Foods Avocado Oil
• 1/4 teaspoon kosher salt
• 1/2 cup Chosen Foods Avocado Oil Mayo
• 1/4 cup mascarpone cheese or low fat cream cheese
• 1 tablespoon fresh lemon juice
• 1/2 cup plus 2 tablespoons freshly grated parmesan cheese
• 2 tablespoons toasted Chosen Foods Royal White Quinoa*

Instructions

1. 1

   Heat oven 450F. Line a small baking sheet with foil.

2. 2

   Toss artichoke hearts, shallots and jalapenos with avocado oil and spread out on baking sheet. Sprinkle with salt.

3. 3

   Roast for 25 minutes; cool slightly. Transfer mixture to food processor and pulse 6 or 7 times to chop artichokes.

4. 4

   Reduce oven temperature to 375F.

5. 5

   Meanwhile, in a bowl whisk mayo, mascarpone and lemon juice. Stir in ½ cup parmesan and artichoke mixture; spoon into a small ready to serve baking dish smoothing the top.

6. 6

   Bake for 15 minutes.

7. 7

   Mix remaining 2 tablespoons of parmesan cheese with toasted quinoa and sprinkle evenly over top of dip. Return to oven and bake 10 minutes more or until artichoke dip is bubbly.

8. 8

   Cool slightly before serving with crackers or slices of bread.