ARTICHOKES with YELLOW PEPPER DIP
Degree of Difficulty: 1
Makes 8 to 10

1 62-ounce jar Luna Rossa® Ready-To-Eat Artichokes, well-drained
1 large well-drained Luna Rossa® Premium Roasted Sweet Yellow Peppers (when puréed, should yield approximately 1 cup)
1 (3-ounce) package cream cheese
1/2 cup sour cream
1 teaspoon curry powder
1/2 teaspoon salt

Cut the stem off each artichoke even with the bottom leaves so that it sits flat. Cut off about 3/4-inch from the top. Using a teaspoon, remove fuzzy choke and discard.

In a food processor or blender, purée peppers until almost smooth.

Add remaining ingredients and process until smooth, scraping down sides of bowl occasionally.

Portion approximately 2 tablespoons yellow pepper mixture into each artichoke cavity. Serve immediately. Reserve remaining dip for further use.