This is a variation of one of my favorites, Artichoke Dip. The water chestnuts are a fantastic addition, adding a surprising crunch that’s reminiscent of Spinach Dip.
Just to show how dips are incestuous, I’ve heard that this recipe is modified from one by Ruth, who is one of Seattle’s finest dip-masters. And Tina’s partner, Will, then modified this recipe further and came up with Will’s Sweet Pepper and Water Chestnut Dip.
1 can artichoke hearts, diced
1 can sliced or whole water chestnuts, coarsely chopped
1 small can diced mild green chilis
4 oz cream cheese
1 C mayonnaise
1/2 C parmesan, grated
Dash salt
Dash white pepper
Tabasco to taste
Combine all ingredients and bake in a greased bowl at 400 F for 15 minutes. Serve with a couple of long baguettes, sliced.