Easy Idaho® Potato – Artichoke Dip

Ingredients

• 2 cups peeled and cooked Idaho® potatoes
• 2 cups cream cheese
• 1 jalapeno seeded and diced
• 1 tablespoon lemon juice
• 1 teaspoon Louisiana style hot sauce
• ½ teaspoon salt
• 2 egg yolks
• 1 cup Parmesan cheese
• ½ cup half and half
• 2 cups cooked artichokes (canned will work)
• 2 tablespoons cornstarch, optional (use if thickening is needed)

Directions

1. Whip cream cheese until soft.
2. Add cooked potato while whipping. Whip only until incorporated.
3. Slowly fold in remaining ingredients; folding the artichokes in last.
4. Bake at 350° F degrees for 12-18 minutes until golden brown on top.
5. Serve with pita chips, crostini, or tortilla chips.