April 20, 2013

Craft Your Inner Chef: Artichoke and Egg Spread

Appetizers, finger foods, hor d'oeuvres, regardless of what you call it, are easily my favorite part of a meal. Often times I forgo the entree and opt for just a couple of "starters".  At home, this artichoke and egg spread made for an entire meal.

1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup sour cream
3 hard boiled eggs, chopped
1/2 teaspoon curry powder
salt and pepper to taste

Combine all ingredients in a bowl until  well mixed. Serve with a fresh baguette. Enjoy.