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Recipe: Apricot Chicken Dip

1 10-ounce can premium chunk chicken in water
1 8-ounce can apricots in juice
1/2 cup dried celery dices (rehydrate)
1/4 cup unsalted pecans
2 tablespoons dried green onion dices
1/4 cup mayonnaise
1 tablespoons spicy brown mustard
1/2 teaspoon curry powder

Drain chicken and slice. Drain apricots and chop. Chop pecans. In medium bowl, combine mayonnaise, mustard and curry powder. Add rest of ingredients to bowl and toss gently. Use as a dip with chips, or serve in pita pockets or wrap in soft tortillas. Serve immediately.

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