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 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.