---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Curried Egg And Artichoke Dip
  Categories: Veg-cook, 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.
  
 -----