This recipe makes for a quick dinner, especially on the nights of my son’s soccer games. You can have this flavorful salad on it’s own, in a croissant or on fresh rye bread.
I use a rotisserie chicken from Sobey’s. I usually grab the chipotle flavoured chicken, but the regular barbecue flavour is just as good.
4 cups chicken, cooked
1 cup mayonnaise, or greek yogurt
1 cup celery, diced
2 Tbsp dill, fresh
1 1/2 cups red grapes, quartered
2 green onions, chopped
salt and pepper to taste
1. Mix all ingredients together.
This dip was so good! It was awesome hot and it was even better cold the next day.
I took this recipe from “The Epicurious Cookbook” by Tanya Steel.
I made this earlier in the day and baked it later that same night.
10 ounces frozen spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and cut into quarters
2 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
1 cup sour cream
3 garlic cloves, minced
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1. Position a rack in the middle of the oven and preheat the oven to 350F.
2. Using paper towels, squeeze the spinach to remove as much liquid as possible, then finely chop and place in a large bowl. Add the artichokes, mozzarella, 3/4 cup Parmesan, the mayonnaise, sour cream, garlic, pepper, and salt and stir to combine. Transfer to a 1 1/2-quart baking dish. Sprinkle with the remaining 1/4 cup Parmesan, and cover snugly with foil. Bake until the top is golden brown, about 30 minutes.
YIELD : Makes 8 to 10 servings
I love this ranch dressing. It’s awesome on the “Southwestern Salad with Ranch Salsa Dressing” recipe that is also on this blog. I have also used this dressing as a dip for a vegetable platter. This recipe is taken from “The Best of Rose Reisman” by Rose Reisman.
Rose has added a tip of using a mixture of milk and lemon juice if you did not want to use buttermilk.
1/3 cup (80 ml) reduced-fat mayonnaise
1/2 cup (125 ml) buttermilk (or mix 1/2 cup/125 ml 2% milk with 2 tsp/10 ml lemon juice and let sit for 5 minutes)
1 tsp (5 ml) Dijon mustard
4 tsp (20 ml) lemon juice
Pinch of salt and pepper
1/2 tsp (2.5 ml) crushed garlic
1 1/2 tsp (7.5 ml) sugar
1. Whisk mayonnaise,buttermilk, mustard, lemon juice, salt and pepper, garlic and sugar until combined.
MAKE AHEAD: Refrigerate for up to 3 days
MAKES: 1 cup
CALORIES: 18 (1 Tbsp/15 ml)