Hot chicken and artichoke dip

8 Servings

Ingredients

Quantity Ingredient
2 cups Finely chopped cooked chicken
1 can (14-oz) 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) (up to)
10 Minced Chipotle peppers or other hot peppers to your liking

Directions

Date: Sun, 28 Apr 1996 13:48:29 -0600 From: "Andrew M. Skier" <andrew@...> Local Chile Diety Eric (lmildur@...) & 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 sliced 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! CHILE-HEADS DIGEST V2 #307

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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