2- 8 oz. cream cheese, softened
8 1/2 oz. can crushed pineapple, drained
1 c. chopped pecans
2 Tbsp. chopped onions
1 Tbsp. Lawry's Seasoning Salt
Mix all together. Form into a ball and roll into some more chopped pecans, may need another cup or 2. Wrap in plastic. Chill overnight. Serve with crackers, or use as a finger sandwich spread.
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Chicken Enchilada Dip
3 chicken breasts, cooked and chopped up fine
1 1/3 c. cheddar cheese, grated
1 1/2 Tbsp. chili powder
1 tsp. oregano
cayenne pepper to taste
1 bunch cilantro leaves, chopped
10 oz. can diced tomatoes with green chilies
8 oz. cream cheese, softened
1 tsp. minced garlic
1 tsp. cumin
1 tsp. paprika
hot pepper sauce to taste
4 green onions, chopped
In a large mixing bowl, mix cheeses until creamy and blended. Add garlic, spices and pepper sauce; mix well. Add chicken, cilantro, green onions, and tomatoes. Glently fold together. Refrigerate overnight for full flavor. Makes about 6 cups. Serve with tortilla chips.
*My friend, Jileen, submited this recipe for our church cookbook. First time I had it was at a New Years party, and it was to die for! I think I ate the whole bowl of it! Then I submitted a lot of recipes to that World Wide Ward Cookbook, and this was one of the ones chosen to be in it.*
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