Ingredients:
16 ounces cream cheese, softened
8 ounces French onion dip
1 tablespoon flour
1/2 teaspoon dill weed, dried
3 eggs
1 cup cooked chicken, minced
1/2 cup cranberry-orange relish, drained
2 tablespoons walnuts, chopped and toasted
Directions:
Heat oven to 300 F.
Lightly grease an 8-inch springform pan.
In a mixing bowl, beat cream cheese until fluffy.
Beat in onion dip, flour and dill weed.
Beat in eggs, one at a time, untli well blended.
Fold in chicken; spread in pan.
Bake about 1 1/4 hours or until edge is golden brown and center is firm.
Cool 15 minutes.
Run metal spatula along side of cheesecake to loosen.
Cover tightly and refrigerate at least 4 hours.
Remove side of pan.
Spoon relish onto top of cheesecake.
Sprinkle with walnuts.
Cut into thin wedges and serve with crackers or veggies for dipping.
Servings: 24
Time preparation: 15 min.
Time total: 90 min.