Hot Chicken Artichoke Dip

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)
6 -(up to)
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.

This will definitely be served at the Central Alabama Hotluck coming up!

CHILE-HEADS DIGEST V2 #307