TEACHERMAN'S CHICKEN, ARTICHOKE, EGG SPREAD
I saw a variation of this recipe in a magazine, but I adapted it by adding chicken and fiddle-faddling with the spices. Turned out to be a hit-even with my boys. It can be used as a bread on a toasted bagette, or used as a sandwich spread; thus I didn't list amount of servings.
Provided by James Tanis
Categories Spreads
Time 10m
Number Of Ingredients 8
Steps:
- 1. Boil eggs (add 1/4 t of baking soda to help peel easier). Immediately cool and peel.
- 2. Combine artichoke hearts, mayo, sour cream, eggs, curry powder, salt, and pepper in a bowl until well mixed. That's all folks!
- 3. Add a dash of cayenne for a kick, if desired. Tastes even better after being refrigerated for a couple of hours.
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