Curried egg and artichoke dip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
Directions
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@... (Melyssa S.). rfvc Digest V94 Issue #206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...
using MMCONV.
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