Curried Artichoke Dip

MAKES ABOUT 1 CUP

Frozen artichokes are usually of excellent quality and are very convenient to use. Cooking the curry powder for a minute or two takes away the harsh edge of the spice and adds a mellow flavor to this colorful and zesty dip. Serve with an attractive array of prepared raw vegetables, your favorite chips or crackers. You can make the dip up to 2 days ahead of time, and refrigerate it in a covered container.

2 Tbs. unsalted butter
1 medium-sized onion, minced
1 large celery stalk, finely chopped
2 tsp. mild curry powder
About 2 ¼ cups frozen artichoke hearts, thawed and dried
2 Tbs. low-fat plain yogurt
¼ cup low-fat mayonnaise
Salt and freshly ground black pepper to taste

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