Savory Chicken Cheesecake With Cranberry-Orange Relish |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 24 |
|
A delicious appetizer for holiday gatherings when cranberries are plentiful. My dear MIL made her own cranberry relish - and I don't have her recipe but my mom made hers like Mimi from Maine's #202126 or pick one up at the grocery store during the November-December holiday months. 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:
1. Heat oven to 300°F.
2. Lightly grease an 8-inch springform pan.
3. In a mixing bowl, beat cream cheese until fluffy.
4. Beat in onion dip, flour and dill weed.
5. Beat in eggs, one at a time, untli well blended.
6. Fold in chicken; spread in pan.
7. Bake about 1 1/4 hours or until edge is golden brown and center is firm.
8. Cool 15 minutes.
9. Run metal spatula along side of cheesecake to loosen.
10. Cover tightly and refrigerate at least 4 hours.
11. Remove side of pan.
12. Spoon relish onto top of cheesecake.
13. Sprinkle with walnuts.
14. Cut into thin wedges and serve with crackers or veggies for dipping.
|
|