Artichoke and Eggs Dip

Works well with crackers or potato chips

6 hard boiled eggs
1 16-ounce can artichoke hearts
1/4 cup mayonnaise
1/2 cup of sour cream
Salt, pepper to taste.
Curry powder or cayenne pepper to taste

Peel and chop the eggs. Drain and chop the artichoke hearts. Combine eggs and artichoke hearts into coarse spread in mixing bowl. Mix mayonnaise, sour cream, salt, pepper, and curry powder with eggs and artichoke hearts. Refrigerate and serve.