Recipe - Hot Chicken And Artichoke Dip

2 cup Finely chopped cooked
chicken
1 cn (14oz) artichoke hearts;
drained and chopped fine
1 cup Mayonaise (not fat free)
1 cup Grated Parmesan cheese (use
the cheap stuff from the
green can)
1 Clove garlic; minced
(actually I used 8)
6 (up to)
10 Minced Chipotle peppers or
other hot peppers to your
liking

Date: Sun, 28 Apr 1996 13:48:29 0600

From: "Andrew M. Skier" andrew@wsnet.com
Local Chile Diety Eric (lmildur@aol.com) & his wife came over last night, &
before we retired to a firey meal at the local Thai restaurant, I treated
them to my special Hot Chicken and Artichoke Dip. Eric liked it so much
that he suggested I post the recipe on the list. So here it is: (comments
in parentheses are my embellishments on an old recipe)

Mix all ingredients together in a baking dish and cook at 350 until bubbles
come up around the edges and it is heated throughout. Serve with cut or sliced up
veggies (adds a nice cooling effect to the peppers) or nice strong tortilla
chips (this is a thick dip so you need thick chips to scoop it up.)

I washed the sauce off the peppers before mincing but I bet it would be
good if you just left it on there... would add a little red color to the
dip as well.

This will definitely be served at the Central Alabama Hotluck coming up!

CHILEHEADS DIGEST V2 #307

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.