| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Thai |
Dip |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Finely chopped cooked |
|
|
chicken |
| 1 |
|
14-oz artichoke hearts |
|
|
drained and chopped fine |
| 1 |
c |
Mayonaise, not fat free |
| 1 |
c |
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 |
INSTRUCTIONS
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 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,
http://www.erols.com/hosey.
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