CHICKEN DIP FOR VEGETABLES

1 cup chopped cooked chicken (one 6-oz can, drained, can be substituted)
1/4 cup chopped celery
1/4 cup mayonnaise
3 tbsp sliced almonds, toasted
3 tbsp finely chopped onion
2 tsp. lime juice (or lemon)
1 tsp. curry powder
salt and pepper to taste
1 tbsp white worcestershire sauce

TO SERVE:
julienned carrots, celery and zucchini or with mixed crackers

Mix all ingredients together 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.