PARTY ARTICHOKES with dip recipes

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PARTY ARTICHOKES with dip recipes

 

4 Large California Artichokes

Selection of Dips (recipes follow)

 

Wash artichokes under cold running water. Cut off stems at base and

remove small bottom leaves. Stand artichokes upright in deep saucepan

large enough to hold snugly. Add 1 teaspoon salt and two to three

inches boiling water. (Lemon juice, herbs, garlic powder or onion

powder may be added, if desired.) Cover and boil gently 35 to 45

minutes or until base can be pierced easily with fork. (Add a little

more boiling water, if needed.) Turn artichokes upside down to drain.

Cool completely; cover and refrigerate to chill.

 

Makes 4 artichokes.

 

CREAMY THAI DIP

1/4 cup creamy peanut butter

1/4 cup firmly packed brown sugar

2 tablespoons cider vinegar

2 tablespoons soy sauce

1 teaspoon sesame oil

1/8 teaspoon ground ginger

 

Combine all ingredients; mix well. Makes 3/4 cup.

Variation: For " Oriental Dip, " omit peanut butter.

 

HERBED MAYONNAISE

1 cup mayonnaise

1 teaspoon each chopped parsley and chives (or green onions, green

part only)

1/4 teaspoon chopped tarragon

 

Mix all ingredients well.

 

PESTO MAYONNAISE

1 cup mayonnaise

3 tablespoons or more pesto sauce (frozen is best for color)

 

Mix thoroughly. Adjust amounts to your taste.

 

CURRY MAYONNAISE

1 cup mayonnaise

2 teaspoons curry powder

2 teaspoons butter

 

Melt butter in a small pan. Add curry powder. Bubble gently for a

minute or two over low heat to eliminate any bitterness from the

curry powder. Cool and add to mayo.

 

SOY SAUCE MAYONNAISE

1 cup mayonnaise

1/4 cup soy sauce (more or less to taste)

A dash of garlic powder

 

Mix thoroughly.

 

LOW CALORIE DILL DIP

1 cup plain yogurt

1/4 cup reduced calorie mayonnaise

2 tablespoons minced green onion

3 teaspoons chopped capers

3/4 teaspoon dried dill weed

 

Combine all ingredients well. (4 servings, 104 calories)