Peel Jerusalem artichokes and rinse.
In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add Jerusalem artichokes and cook until tender when pierced, about 12 minutes. Drain.
In a blender or food processor, whirl Jerusalem artichokes, garlic, lemon juice, and oil until smoothly puréed; scrape container sides as needed. Add chilies and salt to taste. Scrape into a bowl.
To eat, scoop up dip with corn chips.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.