Free Recipe Hot Chicken and Artichoke Dip
Recipe Type: D Recipes
Recipe Preparation: cook
Cooking Ingredients for Hot Chicken and Artichoke Dip Recipe
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)
6 -(up to)
10 Minced Chipotle peppers or
-other hot peppers to your
-liking
Hot Chicken and Artichoke Dip Preparation
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.
Cooking Temperature:
Recipe Serves: 8
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