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Curried Egg & Artichoke Dip

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      Title: CURRIED EGG & ARTICHOKE DIP
 Categories: Vegetables, 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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