Some of my favorites....also like the layered the Mexican layered dip.....and Christmas cookies
* Exported from MasterCook *
Chicken Cheese Ball
Recipe By :Marzee
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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5 ounces can chunk chicken -- drained
1 Ranch-Style salad dressing mix -- (0.4 oz)
16 ounces cream cheese -- softened
1 cup pecans -- chopped & toasted
Combine chicken, salad dressing mix & cream cheese in a mixing bowl.
Beat at medium speed with an electric mixer until blended.
Shape into a bowl and roll in pecans.
Cover and chill.
NOTES : I used 8 ounces cream cheese and more chicken.
* Exported from MasterCook *
Olive Garden Hot Artichoke-Spinach Dip
Recipe By :Top Secret Restaurant Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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1/2 cup frozen chopped spinach -- thawed
1 cup artichoke hearts -- chopped
8 ounces cream cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon garlic powder
dash ground pepper
crackers or sliced toasted French bread
Simmer the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.
Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. Or, use a saucepan to heat the cheese over medium heat just until hot.
Add spinach and artichoke hearts to the cream cheese and stir well.
Stir in the Parmesan, pepper flakes, salt, garlic powder and ground pepper, combining well.
Serve hot with crackers or toasted bread for dipping.
* Exported from MasterCook *
Savory Chicken Bites
Recipe By :Nancy {
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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8 ounces cream cheese -- softened
1/2 teaspoon lemon juice
1/2 teaspoon dried basil -- crushed
1/4 teaspoon onion salt
1/8 teaspoon dried oregano -- crushed
1/8 teaspoon dried thyme -- crushed
1 cup finely chopped cooked chicken
1/3 cup finely chopped celery
2 ounces chopped pimiento -- drained
2 cans refrigerated crescent rolls
1 egg -- beaten
1 1/2 teaspoons sesame seeds
Combine cream cheese, juice and seasonings, mixing until well blended.
Stir in chicken, celery and pimiento. Mix well.
Separate dough into 8 rectangles. Firmly press perforations to seal.
Spread each rectangle with cream cheese mixture, leaving 1/2" of dough on one long edge. Roll up, starting with long edge spread with cream cheese mixture. Seal edges. Brush with egg. Sprinkle with sesame seeds. Cut each roll into 4 pieces.
Place, seam side down, on lightly greased cookie sheet.
Bake at 375 degrees for 15-20 minutes. Serve immediately.
