Recipe By:
Meatless Monday
Courtesy of Sustainable Table ®

Description:
Makes 8 servings (about 2 cups of dip)

Ingredients:
1 1/2 pounds sunchokes (Jerusalem artichokes)
2 cloves garlic, peeled
3 tablespoons lemon juice
3 tablespoons olive oil
1 to 2 tablespoons minced fresh jalapeno chilies
Salt
Blue or red corn chips

Directions:
Peel the sunchokes and rinse them. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add sunchokes and cook until tender when pierced, about 12 minutes. Drain. In a blender or food processor, whirl sunchokes, garlic, lemon juice, and oil until smoothly pureed; scrape container sides as needed. Add chilies and salt to taste. Scrape into a bowl and serve with corn chips for dipping.

Notes:
Nutrition Information per Serving Calories 92, Total Fat 5g, Saturated Fat 0.7g, Cholesterol 0mg, Sodium 3.8mg, Total Carbohydrate 11g, Dietary Fiber 3g, Protein 1g