Aluminum Chef Award Winning Recipe
From the Kitchen of Doris Keisler
Contest Ingredient: Root Vegetable
For this recipe, Doris added the root vegetable malanga to one of her favorite go-to dips.
1 cup mayonnaise
½ cup Parmesan cheese, plus extra to sprinkle on top
1 jar (6½ ounces) artichoke hearts
½ cup crab, shrimp, or almonds
3 tablespoons The Garlic of Eatin’ (mix contents of package well before measuring).
Peel and dice the malanga. Place in a saucepan, add salt and cover with water. Bring to a boil and cook until malanga is soft when poked with a fork. Remove from the heat and drain the water. Mash and add desired amount to the dip recipe below. Adjust seasonings.
Drain and chop artichoke hearts. Mix with the malanga and the remaining ingredients. Place in baking dish and sprinkle with Parmesan cheese. Refrigerate at least three hours.
Bake, uncovered, at 325 degrees for 20 to 25 minutes or until bubbly. Serve warm with crackers or bread squares.