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

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.

Chicken Alfredo Dip

2 cups cooked chopped chicken

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup grated parmesan cheese

1 cup shredded mozzarella cheese

1 to 2 Tbsp Halladay's Classic Alfredo Mix

Mix all ingredients well. Fold into a buttered oven safe dish. Bake at 350 F for 25 to 30 minutes or 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

1/2 cup walnuts, chopped

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

Cranberry Orange Cheeseball

1 (8 oz.) block of softened cream cheese

1 Tbsp. butter

1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

2 tsp. grated orange peel

1 cup pecans, coarsely chopped

1/2 cup of dried cranberries

1/2 cup of cheddar, grated

Combine cream cheese, butter, seasoning and orange peel until well blended. Fold in cheddar and ½ cup of pecans. Let chill for at least 2 hours. Roll in cranberried and remaining pecans.

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