Artichoke dip

1 Can(jar) marinated artichokes drained and diced
2 sliced spring onions
2 T mayonaise
2 T sour cream
1 clove garlic crushed
Parmesan cheese grated
French bread, thinly sliced (about 1 cm wide)

Place first five ingredients in bowl and mix well. (If a little dry add more mayo and sour cream)
Place in small baking pan. Spread evenly and cover with grated parmesan cheese.

Place under grill until brown or place in medium oven until cheese is melted and has turned golden.

Remove, and have guests spread on sliced bread as required.

I prefer cooking this dip in the oven as the artichokes get softer, but our caravan only has a grill so I use that.

It is always a great hit.

Chicken with sweet chili sauce and feta

Serves 4

200g diced feta
1 clove garlic(crushed)
150 mls sweet chili sauce
2 chicken breasts ( approx 650 g)
3 slices red onion
1 handfull chopped coriander
olive oil
juice of half a lime
350mls thickened cream

Cut chicken into bite size pieces. Dice onion.
Quick fry chicken, garlic and onion in a little oil until chicken is nearly cooked and onion is soft.
Drain off excess juices.
Pour in sweet chili sauce and 3/4 of the feta.
Stir on high for 2-3 minutes.
Add 350 mls of thickened cream and reduce until thickened on med heat. Add lime juice.
Before serving, stir through coriander and remaining feta.
Serve on rice with steamed broccoli.
(we also use this recipe with prawns in place of the chicken)