Curried Egg and Artichoke Dip
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!.
- 2 to 3 hard boiled eggs
- 1 (10 oz) can unmarinated (plain) artichoke hearts
- sour cream
- cumin powder
- curry powder
- Chop the eggs and artichoke hearts into chunks big enough to eat and small enough to scoop up on a cracker.
- Add in other ingredients to desired consistency and flavour.