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CHICKEN DIP FOR VEGETABLES.
1 cup chopped cooked chicken (1-6 oz can, drained, can be substituted)
1/4 cup chopped celery
3 TB sliced almonds, toasted
3 TB finely chopped onion
1/4 cup mayonnaise
1 tsp. curry powder
2 tsp. lime juice (lemon for us)
Salt and pepper to taste
1 TB white Worcestershire Sauce
Mix all ingredients in a glass bowl that can go directly to the table. Cover and refrigerate for at least one hour, so those flavors can be mixed.
Serve with julienned carrots, celery and zucchini or with mixed crackers.
On a Special Day, you deserve a good bottle of white wine or champagne to accompany the dinner. Also, perhaps, a big slice of Manchego cheese. Serve a Robert Mondavi Chardonnay or a Veuve de Cliquot Brut Champagne.
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