| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Thai |
Dip |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Finely chopped cooked chicken |
| 1 |
cn |
(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) (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.
A Message from our Provider:
“The rapture! Separation of church and state”