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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.3 Kcal (566 kJ) | ||
| Calories from fat | 98.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 17% | |
|---|---|---|---|
| Cholesterol | 45.49mg | 15% | |
| Sodium | 181.69mg | 8% | |
| Potassium | 66.43mg | 1% | |
| Total Carbs | 6.04g | 2% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 3.82g | 8% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 32mg | 3% | |
| Amount Per 100 g | |||
| Calories | 266.73 Kcal (1117 kJ) | ||
| Calories from fat | 193.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.54g | 17% | |
|---|---|---|---|
| Cholesterol | 89.68mg | 15% | |
| Sodium | 358.19mg | 8% | |
| Potassium | 130.97mg | 1% | |
| Total Carbs | 11.91g | 2% | |
| Sugars | 2.25g | 5% | |
| Dietary Fiber | 0.18g | 0% | |
| Protein | 7.53g | 8% | |
| Vitamin C | 2.1mg | 2% | |
| Iron | 0.5mg | 1% | |
| Calcium | 63mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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