Jayne's Artichoke Dip

INGREDIENTS

1 pint (2 c.) plain yogurt

1 pt (2 c.) mayonnaise (may use all mayo)

2 T. curry powder

2 T MSG

8-10 drops Tobasco sauce

8-10 drops soy sauce

1 drop yellow food coloring (optional)

HOW

Combine and whisk together until blended. 

Chill and serve.

NOTES

*To make it dairy free, substitute all mayonnaise for yogurt.

*Food coloring is VERY unnecessary.

*Recipe is easily halved or quartered.

*Don't know any substitute for MSG. Note that claims regarding the unhealthfulness of MSG have been proven to be false.

Artichokes

Artichokes

1. Rinse well. Cut off the stem flush with the choke. Trim leaf stickers with kitchen scissors.
2. In a pan or pot big enough for the artichoke(s) to stand upright on the stem end, add ABOUT: 1" water, 1 T. oil, 1-2 T. dried minced onion, 2-3 t. minced garlic, splash of lemon juice, 1/4 t. salt, 1/2 t. pepper.
3. Dip chokes in the water before heating so leaves get coated with oil, lemon, etc.
4. Place artichokes in the pan, bring to a boil, cover, reduce heat, and simmer 45 minutes or until base is fork-tender.
5. Remove and drain upside down.
6. Serve with Jayne Slade's Artichoke Dip