I didn't have the jalapenos the recipe called for so I decided to add Siriracha instead replacing both the garlic & jalapenos. I had half a red onion in the fridge so in it went. I thought the dip was a little too spicy & needed a touch of tartness so I added some plain yogurt. The end result a spicy creamy dip that is slightly similar to hummus but with a kick.
Spicy Sunchoke Dip
12 - 16 oz sunchokes, peeled, larger ones cubes
1 1/2 T lemon juice
1 1/2 T olive oil
1/2 to 1 T Siriracha
1/2 red onion, coarsely chopped
3 heaping T plain yogurt
salt
Bring a large pot of water to a boil. Add the sunchokes & cook for 12 minutes until soft. Drain.
Add everything but the salt to a food processor. Process until smooth. Salt to taste.
Serve with tortilla chips.
about 1 1/2 cups
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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski
Looks delicious - but I've never heard of a sunchoke. We certainly don't get them in the uk
ReplyDeleteInteresting... I've never cooked with sunchokes before.
ReplyDeleteAny of the...ahem, digestive issues they have been talking about on the HVF site?
ReplyDeleteYum! I haven't had it as a dip but I think that would be delicious.
ReplyDeletelooks like an awesome dip, kat! i've certainly never had sunchokes in that form, and the sriracha is a great addition!
ReplyDeleteI have never had sunchokes. I have to try them. I always learn something from your blog.
ReplyDeleteI've never had a sunchoke, but this sure does look good!
ReplyDeleteKat, the use of Sriracha alone makes this a winner for me. The colour is pretty too!
ReplyDelete