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Chicken Alfredo Dip

2 Tbsp. butter

2 Tbsp. Halladay's Classic Alfredo Seasoning

4 oz. cream cheese, softened

1/2 cup sour cream

1/4 cup mayo

1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese

1 cup of shredded cooked chicken

Melt butter, add Seafood Alfredo blend to hydrate and let sit for at least 10 minutes. Combine melted butter mixture with softened cream cheese, sour cream and mayo. Fold in the chicken, mozzarella and Parmesan cheese. Pour into decorative pie plate or oven proof dish. Bake at 350˚F for 20 to 25 minutes, or until hot and bubbly. Broil for an additional 2 to 3 minutes to brown, if desired. Garnish with chopped cherry tomatoes before serving, optional.

SIMILAR RECIPES
Buffalo Blue Cheese Pretzels w/Ranch Dip

Buffalo Blue Cheese Pretzels w/Ranch Dip

1 stick unsalted butter

2 Tbsp. Halladay's Buffalo Chicken & Blue Cheese Seasoning

1 (12 oz.) bag pretzel rounds or sticks

1-2 Tbsp. Halladay's Harvest Ranch Seasoning
½ cup sour cream
½ cup mayo


Melt butter in a small sauce pan. Add the Buffalo Blue Cheese Seasoning and let mixture hydrate in the butter. Pour pretzels into a mixing bowl, add seasoned butter mixture and toss to coat the pretzels. Preheat oven to 300F. Line a cookie sheet with parchment paper; pour pretzels onto the pan in a single layer. Bake for approximately 30 minutes, stirring at least once halfway through. While pretzels are baking, prepare the dip for the pretzels by combining the Harvest Ranch seasoning with sour cream and mayo. The dip can be made ahead of time. Let pretzels cool and serve with Harvest Ranch Dip

Spinach Artichoke Grill Cheese

1 (8 oz) package cream cheese, softened

½ cup mozzarella, shredded

½ cup parmesan, grated

1 Tbsp Halladay’s Spinach and Artichoke Seasoning

½ cup frozen spinach, defrosted and drained dry

1 (8 oz) jar of plain or marinated artichoke hearts, drained and chopped

4 slices of ciabatta or sourdough bread

1 Tbsp butter, softened


Combine cream cheese, mozzarella, parmesan and Spinach Artichoke seasoning. Fold in spinach and artichoke hearts.

Spread one side of each slice of bread with butter. Put butter side down in a preheated fry pan. Top with filling mixture and an additional piece of bread, butter side up. Cook until bottom side is golden brown, then carefully flip over to cook the other side until golden brown and filling is melted.

Creamy Pumpkin Alfredo

1 lb fettucine pasta

½ stick butter

2 Tbsp Halladay’s Harvest Barn Classic Alfredo Seasoning

¾ cup cooked pumpkin puree

1 ½ cups grated parmesan cheese.

½ cups half & half or heavy cream

Bring salted water to a boil in a medium saucepan. Cook fettucine al dente according to package directions, drain once cooked.

While fettucine is cooking, melt butter in a saucepan. Add Seafood Alfredo Seasoning and stir to combine. Whisk in pumpkin puree and half & half; simmer until heated through and smooth. Fold in shredded parmesan cheese and whisk until well blended. Toss with cooked pasta and serve.

Hot Shrimp Scampi Dip

Hot Shrimp Scampi Dip

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

2 Tbsp. butter

1 (8 oz.) small shrimp

1/2 cup cream cheese, softened

1/2 cup sour cream

1/4 cup mayo

1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

Squeeze of lemon juice

Preheat oven to 350˚F. Saute 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.