Wonton Chips and Artichoke Dip PRINT
|1||package wonton wrappers|
|2||T olive oil|
|½||c freshly grated Parmesan|
|½||c low-sodium vegetable stock|
|½||pound light cream cheese|
|3||cloves garlic, roasted and smashed|
|3||T unsalted butter|
|1||T fresh lemon juice|
|½||t chili pepper flakes|
|½||t kosher salt|
|fresh ground black pepper|
|2||c canned artichoke hearts, drained|
1. Preheat oven to 350. Slice wontons in half and lightly brush each side with olive oil. Place in a single layer on a nonstick baking sheet and bake 4-6 mins or until golden brown. Immediately sprinkle with salt to taste; set aside.
2. Put Parmesan, vegetable stock, cream cheese, garlic, butter, lemon juice, pepper flakes and salt in a food processor; season with black pepper and puree 15 seconds or until smooth. Add artichoke hearts and pulse 5 to 8 times to combine, leaving some larger pieces for texture.
3. Transfer dip to an ovenproof serving dish and bake for 10 mins or until heated through. Serve alongside prepared wonton chips.