1/2 cup plain yogurt (Greek is best)
1/4 heaping cup mayonnaise
2 tsps Kelly-safe shrimp cocktail sauce
3 packets Real Lime dried lime juice or the juice of 1 lime + zest (or more - to taste)
1/4 tsp ground cumin
1/8 tsp truffle salt
1/8 tsp chipotle powder
1/8 tsp white pepper

Combine all, mix well, and let sit a bit to blend.  

I originally created this for steamed artichokes (Mom's recipe, below), but it would go well with corn on the cob, mixed veggie sticks, or even cooked veggies like broccoli.  Think of it as a lazy, peppy hollandaise sauce substitute.  :-)


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Judy Lefler's (Mom’s) Artichoke Recipe (as paraphrased by me ;-)

wash, then trim stem to .5-.75" and place upright in a large pan, nestled so they don't fall over.  add enough water to cover where the choke/heart would be.  add 1/2 c balsamic vinegar, and 1 Tbsp peppercorns (for 6 artichokes).  simmer for 45 minutes to 1 hour.

NB:  Some of the artichokes have been so large as to require my biggest (12Qt) soup pot in order to nestle, using my canning cage.  It took ~4qts of water to cover the bottoms, so I doubled the vinegar and pepper corns.  BTW, the boiled pepper corns are delicious.  Reserve them to eat with the ‘chokes and/or use as a spicy pickle with drinks and appetizers.