Here you go! These are the recipes I used for the bridal shower I recently hosted. Both are quick and easy! Enjoy!
Artichoke Dip
There are a million variations to artichoke dip, but this is my personal favorite. My mom has been making this recipe as long as I can remember, so when we decided to have artichoke dip at the shower, I knew I had to make it. I’ll admit, as a child, I didn’t really care for it. I’m not really sure if it was the dip I didn’t like or just the Triscuits my mom served with it. Luckily, tastes change as you get older (supposedly every 7 years), and I gave it another shot. YUM.
The original recipe is from one of my favorite cookbooks, that I actually kind of consider a family cookbook: The Texas Experience. The Texas Experience is put out by the Richardson Women’s Club and is a compilation of their members’ recipes. My Nona (my paternal grandmother) and my Great Aunt Jackie (my namesake) were members of the Richardson Woman’s Club years back so many of the recipes are from their friends. My family has been using this cookbook as long as I can remember so I was very excited that I got a copy in my Easter basket this year!
As with most recipes, you can modify slightly here and there and exact amounts aren’t extremely important. Just do what looks good to you. {Note: I actually used about 3/4 Cup greek yogurt and 1/4 Cup mayonnaise because I ran out of mayo!}
1 (6oz) jar of artichoke hearts, drained and finely chopped 1 Tbsp onion, finely chopped 1 Cup mayonnaise 1 cup parmesan cheese, grated Dash of pepper Combine all ingredients and mix well. Pour into a buttered baking dish. Bake at 350º for 20-25 minutes. Serve with crackers. May be heated in the microwave until hot. Variation: 1/2 Cup grated Cheddar cheese may be added. Variation: 1 (4 1/2 oz) can ripe olives may be added. My mom’s variation: Use 1/2 Cup mayo & 1/2 Cup Plain Greek Yogurt.I’ve never tried the cheddar cheese or olive variation options but I can imagine they’re good too!
Chicken Salad
I’ve never been much of a fan of chicken salad until I tried this recipe. I’m not particularly fond of really mayonnaisey things, so I’m always hesitant when I know something contains so much mayo. {Hence the greek yogurt substitution above.} Anyway, I stumbled upon this recipe on Pintrest (shocker, I know) and decided to give it a go. I think it is the perfect combination of crunchy and sweet!
Like the artichoke dip, it was also a hit at the recent wedding shower, so hopefully you enjoy it too! It is great any way you want to serve it – alone, on toast/bread, or crackers – but my personal favorite is on a croissant. Also like the dip, the recipe is pretty flexible… do what sounds good to you! For the shower, I doubled the recipe, but one batch is more than enough for 5-6 people.
3 1/2 Cups chicken, cooked & shredded (can use canned, left over chicken or chicken you cook & shred yourself) 1 Cup celery, diced 2/3 Cup pecans, chopped 1/2 Cup dried cranberries, roughly chopped 2 Tbsp Parmesan cheese, finely grated 2/3 Cup Mayonnaise 1/4 Cup apple juice 3 Tbsp honey 2 tsp apple cider vinegar 1 tsp yellow mustard (prepared, not powder — according to the original recipe, this is optional, but I use it) 1 Tbsp poppy seeds 1/2 tsp onion powder Salt and pepper to taste In a bowl, whisk together Mayo, apple juice, honey, apple cider vinegar, mustard, poppy seeds, onion powder, salt, and pepper. In another bowl, combine everything else (chicken, celery, pecans, cranberries, and parmesan). Pour the dressing into the bowl with chicken and stir until combined. You can make this ahead and refrigerate it or enjoy it immediately following. Bon a petit!
warmest wishes, J 