Ingredients
1 can Artichoke heart
1 small can sliced black olives
1/2 cup mayonaisse
1/2 cup sour cream
1/2 cup shredded parmesan
2 cloves of garlic finely minced
1 tsp curry powder
1 tsp cayenne pepper
1/2 bunch of cilantro finely chopped
1 tsp lemon zest
Preparation
Preheat oven to 350F. Drain liquid from artichoke hearts, gently wash in water, pat dry and coarsely chop. Drain liquid from olives and mix with artichokes. In seperate bowl mix together all other ingredients, mayo thru lemon zest. Mix in chopped artichokes and olives. Can be made one day ahead and chilled. Bake in glass oven proof pan for 20-25 minutes until hot and bubbling. Rest for 10 minutes and serve warm or at room temperature with crackers or pita chips.
