Hot Chicken and Artichoke Dip

2 cups finely chopped cooked Chicken
1 14-oz can artichoke hearts, drained and chopped fine
1 cup mayonnaise (NOT FAT FREE)
1 cup grated parmesan cheese (Use the cheap stuff from the green can)
1 garlic clove, minced (actually I used 8)
6-10 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.)

AUTHOR: Lori A