Baked Cheese Dip In A Sourdough Bread Bowl
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1 10 inch round sourdough bread -- hollowed out
1 can artichokes -- chopped
1 cup cheddar cheese -- grated
1 clove garlic -- minced
1 cup mayonnaise
1 cup Monterey jack cheese -- shredded
1 small onion -- chopped fine
1 cup parmesan cheese -- grated

DIRECTIONS:
1 Mix all the ingredients together and hollow out a round loaf of French bread. Put the mixture into the bread, put lid back on and bake for 1-1/4 hours at 350 degrees. Serve with crudites or crackers.

Chicken Cheese Ball
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1 (5 oz) can chunk chicken, drained
1 (0.4 oz) Ranch-Style salad dressing mix
2 (8 oz) pkgs. cream cheese, softened
1 c. pecans, chopped & toasted

DIRECTIONS:
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 & roll in pecans. Cover & chill.

Party Pinwheels
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2 pkgs (8 ounces each) of cream cheese; softened
1 dry packet of salad dressing mix, ranch flavor
1/2 cup red bell pepper; minced
1/2 cup celery; minced
1/4 cup onions, green; sliced
1/4 cup olives; sliced
4 10-inch Tortillas

DIRECTIONS:
In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions, and olives; mix well. Spread about 3/4 cup of each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2 inch pieces.
Yield: 15 Servings

Appetizer Veggie Wreath
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2 (8-oz.) packages of refrigerated crescent rolls
1 (8-oz.) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups finely chopped green vegetables (bell peppers, broccoli, cucumber, green onions)
1/4 cup chopped red bell pepper

DIRECTIONS:
Heat oven to 375 degrees. Remove dough from cans in rolled sections; do not unroll. Slice each dough section 7 times to yield 8 rounds each (16 per package). Place custard cup on an ungreased cookie sheet. Lay flat dough circles around the center cup touching each other to form wreath shape, then arrahge an outer ring. The circles should all be touching each other but do not press together. Remove the cup and Bake at 375 degrees for 11 to 13 minutes or until golden brown. Cool one minute; loosen with spatula and slide onto wire rack to completely cool.
Place wreath on platter. In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread the mixture over the wreath. Decorate the wreath with assorted green vegetables pieces, then sprinkle with red pepper. Refrigerate until serving time. To serve; pull apart the slices of the wreath.
Yield: 32 Pieces

Fiesta Deviled Eggs
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8 hard boiled eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 Tablespoons sliced green onion
1 Tablespoon sour cream
salt to taste

DIRECTIONS:
Slice eggs in half lengthwise, remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. Evenly fill the egg whites. Lightly sprinkle with paprika if desired. Chill until ready to serve.
Yield: 16 Appetizers

SIMPLE SALMON SNACKS
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1 package (8 ounces) cream cheese, softened
1 can (6 ounces) chunk-style salmon; drained
2 tablespoons mayonnaise
1 lemon
1/4 cup shredded carrot
1 tablespoon chopped onion
1 tablespoon fresh snipped dill weed
2 medium cucumbers, sliced

DIRECTIONS:
Combine cream cheese, salmon, and mayonnaise and mix well. Juice lemon to measure 2 teaspoons lemon juice. Zest lemon to measure 1 teaspoon lemon zest. Add lemon juice, lemon zest, shredded carrot, onion, and dill to mixture; mix well. Slice cucumbers into 1/4- inch thick slices. Top each cucumber with 1 tablespoon of salmon mixture. Top if you like with a small sprig of fresh dill for garnish.
YIELD: 25 Servings