Description Edit

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!.

Ingredients Edit

Directions Edit

  1. Chop the eggs and artichoke hearts into chunks big enough to eat and small enough to scoop up on a cracker.
  2. Add in other ingredients to desired consistency and flavour.
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