Curried Egg And Artichoke Dip

Course : Dips
Serves: 1
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3 large hard boiled eggs
275 grams unmarinated -- (plain) artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon cumin powder
1 teaspoon curry powder

Preparation / Directions:

1. Chop the eggs and artichoke hearts into chunks big enough to eat and small enough to scoop up on a cracker. 2. 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 artichok

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