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Chilled Artichokes & 2 dips Recipe

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This recipe for Chilled Artichokes & 2 dips is from Make with love - and a little salt!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Artichokes

Curry dip:
8 oz. plain yogurt
1/2 c. light mayo
2 t. horseradish
1 T. lemon juice or cider vinegar
2 t. grated onion
2 - 3 t. curry paste or 1 - 2 tsp. curry powder
Combine, cover and refrigerate overnight. Garnish with green onion.

Dilly Crab Dip:
1/2 c. mayo
1/2 c. sour cream
1 c. crab meat
1 t. dillweed
2 t. green onion, finely chopped
1/2 t. lime zest
1 t. lime juice
dash hot pepper sauce
dash red pepper flakes
Combine all with 2/3 c. crabmeat. Top with remaining crab just before serving.
Directions:
Directions:
Wash and trim stems, remove loose outer leaves from artichokes. Cut off 1" from each top and snip off sharp tips. Brush cut edges with a little lemon juice. Boil in lightly salted water / simmer for 20-30 minutes, covered. Drain upside down on paper towels. Serve warm, room temp or cover and chill thoroughly. To serve, pull off all outer leaves and arrange on serving platter with both dips. Discard sharp inner leaves and fuzzy choke. Slice the heart and add to platter.

 

 

 

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