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Shrimp Spread

1 (8 oz.) bar cream cheese, softened
1 stick butter, softened
1 to 2 Tbsp. Halladay's Garlic Chive Seasoning
½ lb. cooked shrimp, chopped
2 Tbsp. lemon juice
1 Tbsp. mayo

Beat cream cheese and butter until fluffy; combine with remaining ingredients. Spread on toasted bread or crackers and garnish with a sprinkle seasoning.

SIMILAR RECIPES

Hot Shrimp Scampi Dip

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
2 Tbsp. butter
1 (8 oz.) small shrimp
½ cup cream cheese, softened
½ cup sour cream
¼ cup mayo
1 cup mozzarella cheese, shredded
¼ cup parmesan cheese, grated
Squeeze of lemon juice

Preheat oven to 350˚F. Sauté seasoning in butter until slightly browned; combine with remaining ingredients, reserving ¼ cup of mozzarella. Pour into small baking dish and top with remaining cheese. Bake until hot and bubbly.

Pineapple Chipotle Cheeseball

1 (8 oz.) bar cream cheese, softened
1 Tbsp. butter, softened
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 cup cheddar, shredded
⅓ cup pineapple, excess moisture squeezed out and finely chopped
½ cup walnuts, chopped

Combine butter, cream cheese and seasoning; blend well. Fold in cheddar and pineapple. Chill for two hours. Roll in nuts.

Crab Rangoon Dip

1 (8 oz.) bar cream cheese, softened
¼ cup sour cream
½ mayo
3 Tbsps. Halladay's Garlic Chive Seasoning
¼ parmesan cheese, grated
2 (6 oz.) cans crab meat, drained
1 cup mozzarella, shredded

Preheat oven to 350˚F. Combine the first 4 ingredients until well blended, stir in Parmesan, crab and ⅔ cups mozzarella. Spread into a casserole dish and top with remaining cheese. Bake until hot and bubbly, about 25 minutes.

Spicy Chipotle Corn Cheeseball

1 (8 oz.) bar cream cheese, softened
1 to 2 Tbsp. Halladay's Garlic Chipotle Seasoning
1 cup sharp cheddar cheese, shredded
1 cup corn (canned or frozen) thawed and well drained
¾ cup fresh cilantro, chopped

Combine the first 4 ingredients and 2 tablespoons of cilantro. Form into a ball; chill for at least 2 hours. Roll in remaining cilantro before serving.