Various Dips for Artichokes
- For the saffron sauce
- 200 grams cream cheese
- 100 grams Whipped cream
- ½ packet Saffron
- 1 teaspoon Chili powder
- 2 tomatoes (seeded and diced)
- peppers (freshly ground)
For the chive and lemon sauce: Stir all the ingredients together.
For the saffron sauce: Dissolve saffron in 1 tablespoon of boiling water.
Whip the cream. Mix the cream cheese with the saffron. Fold the cream and tomatoes into the cream cheese. Season with chili, salt, and pepper.
Serve the sauces with either cooked or raw artichokes.