HOT CHICKEN AND ARTICHOKE DIP
by Andrew M. Skier
- 2 cups finely chopped cooked Chicken
- 1 14-oz can 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 garlic clove, minced (actually I used 8)
- (6-10 Minced chipotle peppers or other hot peppers to your liking)
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.
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