Jeannie Fields, or Jeansie as I called her, was a friend of my mother’s in the late ’60s in Longview, Washington. She was cool because she wore white vinyl go-go boots and drove a sky-blue car with big daisies painted on it. Even at the tender age of six, I knew style I saw it (oh, brother!—Ed.) Jeansie was definitely stylish especially for Longview. This is a simple dip and is standard fare at all of my cocktail parties. It’s best served with sweet baguette.

Chop:
2 cans water-packed artichoke hearts, drained

Add:
1 can chopped green chilies
1 cup grated parmesan
1 cup mayonnaise

Put in a pie dish and bake at 350°F for 15 minutes or until bubbly around the edges. Serve warm.


This, as an appetizer, serves about 10 snacking cocktail aficionados.