Here are the recipes for the two things that I made for Allison's birthday party. These requests were mainly from my sous chef, Marty. Thanks Marty for helping me slice and dice.
Chicken Salad
2 1/2 cups diced and chilled, cooked chicken breast
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream
In a medium bowl, whip cream to soft peaks.
Combine chicken, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
Luscious Spinach Artichoke Dip
3 (14 oz) cans artichoke hearts, drained and chopped
1 1/2 (10 oz) packages frozen chopped spinach, thawed
1 can Rotel tomatoes, drained
1 1/2 cups and 1 tablespoon sour cream
3/4 cups and 1 teaspoon mayonnaise
3/4 cup and 1 teaspoon cream cheese
3/4 cup grated Romano cheese
3/4 teaspoon minced garlic
Preheat oven to 375. In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish. Bake until heated through and bubbly, about 25 minutes.
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