Instructions: 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!

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