2 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 (16 ounce) can artichoke hearts, drained
1 (3 ounce) can tomato-vegetable juice mix
8 ounces shredded Cheddar cheese
In a medium bowl, mix butter, cream cheese and mayonnaise. Melt 1/2 cup of mayonnaise and stirring until smooth.
Add artichoke hearts and tomato-vegetable juice mix. Mix with technique green (or a small amount of water) in a separate bowl. Chill until chilled.
After mixture is chilled, sprinkle Cheddar cheese over the sprinkled mixture and spread out in a large bowl or skillet. Drizzle over chicken mixture. Refrigerate for 2 hours before serving.