I found this one recently while searching for something to make for a crowd coming over for a rival college football game.  Not only did it satisfy those pig skin lovers, I think it would be a mighty fine dip to make for any holiday party.

Yes, Food & Wine magazine some shiny gold stars for you!

Artichoke Dip

Recipe by Cocktails 2008

1 large jalapeno
4-90z. boxes of frozen artichokes, thawed, drained and coarsely chopped
3/4 C mayo
3/4 C freshly grated Parmigiano-Reggiano cheese
1 garlic clove, minced
1 T fresh lemon juice
1 t finely grated lemon zest
1 t kosher salt
1 t Tabasco
2 1/2 oz. sharp white cheddar cheese, shredded (1 Cup)
Crackers or sliced baguette, for serving

Directions:
1.  Preheat oven to 350 degrees.  Roast the jalapeno directly over a gas flame, turning, until charred all over.  Let cool, then peel and seed the jalapeno and cut it into 1/4″ dice.
2.  In a large bowl, mix the artichokes with the jalapeno, mayo, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco.  Transfer the mixture to a 1-quart baking dish.  Bake for about 15 minutes, or until hot.
3.  Preheat the broiler.  Sprinkle the shredded cheddar evenly over the hot dip.  Broil for about 2 minutes, until bubbly.  Serve hot or warm, with crackers.