Curried Artichoke Dip

• 2 Tbs. unsalted butter
• 1 medium-sized onion, minced
• 1 large celery stalk, finely chopped
• 2 tsp. mild curry powder
• About 2 1/4 cups frozen artichoke hearts, thawed and dried
• 2 Tbs. low-fat plain yogurt
• 1/4 cup low-fat mayonnaise
• Salt and freshly ground black pepper to taste

1. Melt butter in a large saucepan over medium-high heat, and add onions and celery.
2. Cook, stirring often, until completely softened, for about 5 minutes.
3. Add curry powder, and cook for 2 minutes more.
4. Stir in artichoke hearts, and remove from heat.
5. Cover, and set aside until cooled.
6. Put artichoke mixture into a food processor, and process, scraping down sides of container as necessary, until artichokes are thoroughly chopped.
7. Transfer mixture to a bowl, and stir in yogurt and mayonnaise.
8. Season with salt and pepper.
9. Cover, and refrigerate until chilled, for at least 2 hours.
10. Alternatively, refrigerate for up to 2 days.

butter, onion, celery stalk, curry powder, frozen artichoke, lowfat plain yogurt, lowfat mayonnaise, salt

Taken from www.vegetariantimes.com/recipe/curried-artichoke-dip-2/ (may not work)