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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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