Curried Egg And Artichoke Dip

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Title: Curried Egg And Artichoke Dip
Categories: Veg-cook, Sept., Lacto
Yield: 1 servings

2 To 3 hard boiled eggs
1 (10 oz.?) can unmarinated
(plain) artichoke hearts
x Mayonnaise
x Sour cream
x Cumin powder
x Curry powder

Chop the eggs and artichoke hearts into chunks big enough to eat and small
enough to scoop up on a cracker. Mix equal parts sour cream and
mayonnaise, enough to make it all moist and tasty, and add spices to your
taste @ 2 parts curry to one part cumin. I like it spicy myself, but you
don't want to overwhelm the delicate flavour of the artichoke. Exceedingly
popular at parties, and goes quickly; I make a batch, put it in the
refrigerator, and gnosh my way through it in a day or so!

From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #206,
Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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