n9040513@unicorn.cc.wwu.edu (aldridge andrea) (04/20/91)
In article <1991Apr16.124429.28916@mthvax.cs.miami.edu> bozarth@jasmin.ICS.UCI.EDU (Billie Bozarth) writes: > What do all of you out there do with the hard boiled eggs you make >and color for easter? The Frugal Gourmet (Jeff Smith) has a recipe in one of his books for a Curried Egg-and-Artichoke Dip that is obscenely good. I don't have the book at hand, but from the best of my failing memory, these proportions should do you: 2-3 hard boiled eggs 1 (10 oz.?) can unmarinated (plain) artichoke hearts mayonnaise 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. 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!