The title of this recipe is a mouthful, but this dip will leave you wanting to take another bite time and time again.  This is a sure hit at your next party or event!

1-2 lbs cooked halibut, shredded (I like to season mine with sea salt and white pepper)
2 C Mayo (Fat free may can be used for a healthier recipe and will not drastically alter flavor)
1 C shredded Monterey jack cheese
8 oz cream cheese
½ C shredded Parmesan cheese (not the cruddy Parmesan in shakers often used for pizza)
1 Can artichoke hearts in water, drained and pieces chopped into medium pieces
1 Jalapeno pepper, finely chopped (remove seeds for less heat)
½ Lemon

Put all except halibut and lemon in saucepan, heat on low heat stirring occasionally until cheeses are melted. Gently stir in halibut, season to taste with salt and pepper, then finish with fresh squeezed lemon juice. Serve with warm sourdough bread, toasted bread, or corn chips.  Serving in a sourdough bread bowl makes for a great presentation.

This dip has always been a big hit at every event I have made it for as well as home, so I make a larger amount and freeze it for later. This dip freezes well and tastes just as amazing later. Enjoy!