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, .