This hot artichoke dip, which hales from the early 80s, calls for layering the ingredients in the baking dish. Layering, like the hair and shoulder pads, was big then. Today, I prefer mixing the ingredients together, perhaps reserving some of the cheese for sprinkling over the top before baking. Let your own preference be your guide.

Ingredients (from a Daily-Thorpe opera reception 1981)

1 Can water-packed arthichoke bottoms chopped

1 Can marinated artichoke hearts (drained and chopped)

1 Can (4 oz) mild diced green chilies (drained)

1 Can (4 oz) diced hot jalapinos (optional)

8 Tbsp. mayonnaise

2 Cups grated cheddar cheese


Mix all of the ingredients (reserving one cup of the cheese for topping) in a bowl. Place the mixture into a 2 quart baking dish and sprinkle the reserved cheese over the top. Bake in a 350 oven for 20 -25 minutes (until bubbly and cheese begins to brown).

Enjoy with dipping chips or bread rounds.