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Curried Egg & Artichoke Dip Recipe

	Category	Egg Recipes
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Ingredients And Procedures

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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<h1>Curried Egg & Artichoke Dip</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 To 3 hard boiled eggs <P>1 (10 oz.?) can unmarinated <P>(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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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