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EASY ENTERTAINING

Spinach Artichoke Cups

1 (14 oz.) can artichoke hearts, drained and chopped
½ cup mayo
½ cup sour cream
½ cup Parmesan cheese, grated
1 cup mozzarella, shredded
2 Tbsp. Halladay's Spinach & Artichoke Seasoning
24 pre-baked Savory Wonton Wrappers (Find this recipe in our Easy Entertaining recipe category)

Preheat oven to 350°F. First, find and make our Savory Wonton Wrappers. The recipe for these can be found in the Easy Entertaining category of our recipes page.
In a medium bowl, combine the first six ingredients listed above and mix well. Stuff a teaspoon of the mixture into each wonton shell. Place filled shells on a baking sheet and bake for 5-7 minutes, or until hot and bubbly.

Smoked Salmon Bites

8 oz of cream cheese
1/2 cup of sour cream
1 1/2 tablespoons of spicy garlic dill dip
6 slices of white bread or 6 soft tortilla rounds

Mix softened cream cheese with sour cream and dip mix.Spread thin layer on bread or tortilla , put another piece of bread or tortilla on top. Spread this layer with thin layer of cheese mixture and thin slices of salmon. Wrap and let chill at least one hour. Cut into small squares to serve.

Savory Wonton Wrappers

Wonton wrappers
cooking spray

Preheat oven to 350°F. Lightly coat a mini muffin tin with cooking spray. Cut a small corner off of each Wonton wrapper to form an octagon. Press gently into muffin tins and finely mist with cooking oil. Bake for 4-6 minutes if you are returning to the oven with a filling, or 6-8 minutes if they are being served cold. Freeze or use within 24 hours.

French Onion Mac and Cheese

French Onion Mac and Cheese

For the Caramelized Onions:
3 large sweet onions sliced
2 tablespoons of olive oil
1 tablespoon of Halladays Harvest Barn Boursin Dip Mix
For the Cheese Sauce:
4 Tbsp of all purpose flour
16 oz. of sharp cheddar cheese /grated
4 oz of shredded mozzarella
1 tsp of apple cider vinegar
pinch of coarse salt
pinch of black pepper
1 lb of pasta cooked according to directions
1 tablespoon of olive oil

For Crumb Topping
1 Tbsp. Harvest Barn Boursin Dip Mix
1 cup of breadcrumbs
1 Tbsp butter

Preheat the Oven to 350 degrees

In a heavy bottom skillet over med high head add the oil and sliced onions.
Allow to cook about 5 minutes. Add the bousin mix, stir and cook until carmelized
and golden brown.Put in a bowl and set aside.

To make the cheese sauce melt the butter and oil in the same skillet over med heat. Add the flour and cook 1 to 2 minutes. Add half the milk to the skillet and stir until the mixture thickens. Add the remaining milk and season with salt and pepper. Add the cheese and stir until all the cheese is well blended. Pour in the apple cider vinegar and fold
in the onions and cooked pasta.

Spoon the mac and cheese into a 4 qt. casserole dish.

To top with bread crumbs.
Melt the butter in a skillet. Add the bread crumbs and boursin blend. Toast the crumbs in the butter mixture until lightly browned. Spread on top of the macaroni mixture and bake uncovered for 30 minutes or until the top is golden brown and bubbly.

Garlic Rosemary Balsamic Meatballs

Garlic Rosemary Balsamic Meatballs

2 tsp. Halladay's Roasted Garlic & Rosemary Seasoning
3 Tbsp. hot water
1 lb. ground beef
1 egg
1/4 cup of bread crumbs
1/8 tsp of salt
2 Tbsp. olive oil
1/2 cup of balsamic vinegar

Add Halladay's Seasoning to hot water and let hydrate for several minutes. Combine the hydrated seasoning with the ground beef, egg and breadcrumbs. Form into desired sized meatballs.

Heat the olive oil in a skillet over medium/high heat. Brown the meatballs on all sides, until the meatballs are about half cooked through. Add balsamic vinegar to the meatballs and cook on med/high heat until the meatballs are caramelized and cooked through.

Salted Caramel Fondue

2 Tbsp. butter softened
1/8 tsp salt
1 (8 oz.) block cream cheese, softened
1 package Halladay's Caramel Apple Dip Mix
1/4 cup half and half
Sliced apples

Blend together butter, salt, softened cream cheese, and Caramel Apple Dip Mix. Add half and half, blend well. Microwave for approximately 90 seconds, or to desired temperature. Serve with apple slices. Tart green apples are a perfect compliment to the sweet caramel.

Zesty Fiesta Cups

Zesty Fiesta Cups

1 cup sour cream
¼ cup mayo
1 Tbsp. Halladay's Zesty Fiesta or Garlic Chipotle Seasoning
1 cup shredded cheddar cheese, divided
1 cup black beans, rinsed and drained
Tostitos Scoops

Preheat oven to 350°F. Combine sour cream, mayo, and seasoning of choice. Fold in beans and ¾ cups of the shredded cheddar cheese. Put a heaping teaspoon of the dip mixture into a Tostitos Scoop chip; continue filling scoop chips until dip mixture is used up. Sprinkle the remaining cheese on top of each chip. Place on a cookie sheet and bake for about 10 to 12 minutes, or until hot and bubbly. Serve warm or at room temperature.

BLT Cheeseball

4 slices of bacon, crisply cooked and crumbled
1 (8 oz.) block of cream cheese
2 Tbsp. green onions, chopped
2 Tbsp. Halladay's BLT Seasoning
1 cup cheddar cheese, shredded
6 cherry tomatoes, diced with juice squeezed out
1 cup walnuts, chopped

Combine all ingredients except for walnuts. Place in refrigerator to chill for at least 30 minutes. Form into a ball, and roll in chopped walnuts.

BLT Popper Bites

4 slices of bacon, crisply cooked and chopped
1 (8 oz.) block cream cheese
2 Tbsp. green onions, chopped
2 Tbsp. Halladay's BLT Seasoning
1 cup cheddar cheese, shredded
6 cherry tomatoes, diced with juice squeezed out
¼ cup mayo
Wonton cups, phyllo cups or Tostitos Scoops chips
Lettuce to garnish, optional

Preheat oven to 350°F. Combine first six ingredients and let sit for 30 minutes for flavors to meld together. Fill wonton cups, phyllo cups or Tostitos scoops with mixture. Bake for 10-12 minutes, or until hot and bubbly.

Crab Cake Bites

Crab Cake Bites

6 oz. crab meat
6 oz. cream cheese
¾ cup sour cream
1 egg, lightly beaten
2/3 cup Parmesan cheese, grated and divided
1 Tbsp. Halladay's Crab & Spinach Seasoning
1 tsp. lemon zest
2 tsp. lemon juice
Salt and pepper, to taste
1 cup Panko crumbs
6 Tbsp. butter, melted


Preheat oven to 350°F. Grease a 24 cup mini muffin tin with cooking spray, set aside.

Combine crab meat, cream cheese, sour cream, egg, 1/3 cup Parmesan cheese, Crab & Spinach Seasoning, lemon juice, and lemon zest until well combined. Add salt and pepper to taste.

In a separate bowl, combine the remaining 1/3 cup of Parmesan cheese, panko crumbs and melted butter. Divide this mixture evenly between the muffin cups and press around the edges to form a base in each cup. Spoon the crab mixture into the cups on top of panko base.

Bake for 20-25 minutes, or until the edges are golden brown. Serve warm or at room temperature with Halladay's Dilly Herb Dip or the dipping sauce or your choice.

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 300°F. 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

Pumpkin Spice Chex Mix

Pumpkin Spice Chex Mix

2 cups Corn Chex Cereal
2 cups Wheat Chex Cereal
2 cups Rice Chex Cereal
1 cup pecans and/or walnuts
1 cup pita chips or pretzels
1 stick of butter
1 package Halladay's Pumpkin Cheesecake Mix

Combine cereals, nuts and chips in a medium bowl. Melt the butter and pour over cereal mixture, stirring as you go. Sprinkle the Pumpkin Cheesecake mix over the mixture and stir gently until well blended. Microwave for 3 minutes, stopping to stir after each minute. Pour onto a cookie sheet to cool. Once cool, store in a sealed bag or container until ready to serve.

Apple, Sweet Potato, and Rosemary Flatbread

Apple, Sweet Potato, and Rosemary Flatbread

1 prepared flatbread pizza crust
2 Tbsp. olive oil
1 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning
1 cup sharp cheddar cheese, shredded
1 large green apple or honey crisp apple, thinly sliced
1/2 a red onion, thinly sliced
1 small sweet potato, lightly cooked, peeled, and thinly sliced

Preheat oven to 425°F. In a small bowl, combine olive oil and seasoning. Lightly coat the pizza crust with seasoned oil mixture. Layer the pizza with shredded cheese, apples, onion and sweet potato. Bake on cooking sheet for 10-12 minutes.

Light Chicken Pasta Salad

Light Chicken Pasta Salad

½ cup regular or light mayo
½ cup non-fat buttermilk
1 Tbsp. Halladay's Harvest Ranch Seasoning
8 oz. large shell pasta
1 cup frozen peas
2 cups arugula
1 cup cooked chopped chicken

Blend mayo, buttermilk, and Harvest Ranch Seasoning. Chill for at least one hour.  Cook pasta according to directions on package, adding in the peas during the last minute of cooking. Drain and set aside.  Combine pasta, peas, chicken and arugula in a bowl. Add desired amount of dressing just before serving

BLT Layered Dip

3 Tbsp. Halladay's BLT Dip mix
1 cup mayo
1 cup sour cream
2 cups shredded lettuce
1 cup cherry tomatoes, halved or 1 cup diced fresh tomatoes
6 strips bacon, crisply cooked and crumbled

Prepare dip by adding BLT mix to sour cream and mayo, let chill at least one hour. Just before serving, spread dip on small serving platter and top with shredded lettuce, tomatoes and bacon. Serve with French bread or pita chips. 

Lemon Raspberry Cheesecake Dip

1 package Halladay's Lemon Raspberry Cheesecake Mix
1 (8 oz.) block cream cheese, softened
1 (8 oz.) container cool whip

Mix softened cream cheese with Lemon Raspberry cheesecake mix. Fold in cool whip. Serve with vanilla wafers or graham crackers and fresh fruit. 

Chicken Alfredo Dip

2 Tbsp. butter
2 Tbsp. Halladay's Seafood Alfredo Seasoning
4 oz. cream cheese, softened
½ cup sour cream
¼ cup mayo
1 cup mozzarella cheese, shredded
¼ 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.

Maple Bacon Deviled Eggs

Maple Bacon Deviled Eggs

6 eggs, hard boiled and peeled
1 to 2 Tbsp. Halladay's Maple Bacon Seasoning
3 Tbsp. mayo
1 Tbsp. white or apple cider vinegar
Salt and pepper to taste
2 pieces of bacon, crisply cooked and crumbled, for garnish (optional)

Cut cooked eggs in two, removing the yolks and setting aside the whites. Crush yolks with a fork, add Halladay's Maple Bacon Seasoning, mayo, vinegar, salt and pepper to taste. Fill egg whites with yolk mixture. Sprinkle cooked bacon crumbles on top, if desired.

Hot Bacon Cheddar Ale Dip

1 medium onion, halved and sliced
2 Tbsp. olive oil
4 oz. cream cheese, softened
¾ cup sour cream
½ cup mayo
1 cup shredded cheddar cheese
4 slices crisply cooked bacon, chopped
2 Tbsp. Halladay's Cheddar Ale Seasoning

Sauté onions in olive oil until softened and lightly browned. Combine the softened cream cheese, Halladay's Cheddar Ale Seasoning, sour cream, mayo and cheddar cheese. Fold in the cooked onion and cooked chopped bacon. Pour into decorative pie plate or oven proof dish. Bake at 350°F for 20 to 25 minutes, or until hot and bubbly. Serve with warm French bread, pita chips, crackers or kettle cooked potato chips.

Maple Bacon Poppers

Maple Bacon Poppers

Filling ingredients:
2 Tbsp. Halladay's Maple Bacon Seasoning
4 slices crisply cooked bacon, drained and chopped
2 (8 oz.) blocks cream cheese
1 cup shredded cheddar cheese
1 medium jalapeño pepper, seeded and diced.

Coating Ingredients:
1 cup flour
3 eggs, beaten
1 cup panko crumbs

Blend softened cream cheese with Maple Bacon Seasoning. Fold in cheddar cheese, cooked chopped bacon and diced jalapeño pepper. Chill for at least one hour, until firm.

Form filling mixture into small balls. Roll in flour, then egg wash, then panko crumbs. Bake at 375°F for about 15 to 20 minutes, or until golden brown.

Maple Bacon Chex Mix

Maple Bacon Chex Mix

2 cups Corn Chex Cereal
2 cups Wheat Chex Cereal
2 cups Rice Chex Cereal
1 cup nuts of choice
1 cup pita chips, pretzels or bagel chips, crumbled
½ stick butter
2 Tbsp. maple syrup
2 Tbsp. Halladay's Maple Bacon Seasoning

Combine cereals, nuts, and pita chips in a medium bowl. Melt butter then add maple syrup and Maple Bacon Seasoning. Pour melted butter mixture over the cereal mix, stirring as you go. Microwave mixture on high for a total of about 3 minutes; pausing to stir after each minute. Pour onto a cookie sheet and let cool. Store in a sealed container until you are ready to serve.

Cannoli Dip

Cannoli Dip

1 (8 oz.) block cream cheese, softened
1 cup ricotta cheese
1 package Halladay's New York Style Cheesecake
2 Tbsp. sugar
2/3 cup mini chocolate chips

Blend ricotta, Halladay's cheesecake mix, sugar and softened cream cheese. Fold in mini chocolate chips. Chill for at least one hour. Serve with waffle sugar cones broken into medium size pieces.

Red Potato and Dill Salad

2 ½ lbs. red potatoes, diced
1 cup Greek yogurt
2 green onions, thinly sliced
3 ½ Tbsp. whole grain mustard
2 to 3 Tbsp. Halladay's Spicy Garlic Dill or Dilly Herb Seasoning

Boil potatoes until tender; drain and let cool. Meanwhile combine remaining ingredients. When potatoes are cooled, toss with yogurt mixture to coat.

Cheddar Ale & Bacon Cheeseball

Cheddar Ale & Bacon Cheeseball

2 slices bacon, cooked and diced
1/4 cup walnuts, chopped
1 (8 oz.) bar cream cheese
1 cup cheddar cheese, grated
1 to 2 Tbsp. Halladay's Cheddar Ale Seasoning

Mix bacon and walnuts together, set aside. Combine cream cheese, cheddar cheese and seasoning mix until well blended. Chill until firm. Shape into a ball and roll in bacon and nut mixture.

Basic Herbed Butter

Basic Herbed Butter

1 stick butter, softened
1 to 2 tsp. Halladay's Seasoning of choice

Combine seasoning with butter; let sit 30 minutes.

Maple Dijon Ham Glaze

Maple Dijon Ham Glaze

1 package Halladay's Sea Salted Caramel Cheesecake or ½ cup Caramel Apple Dip
½ cup maple syrup
2 Tbs. whole grain Dijon mustard
¼ teaspoon cinnamon
¼ teaspoon nutmeg

In a sauce pan, combine all ingredients and whisk over medium heat until well blended. Bring to a light simmer for 2 minutes; remove from heat. Use as a glaze on ham.

Easter Pina Colada Pie

Easter Pina Colada Pie

1 package Halladay's Pina Colada Cheesecake
1 (8 oz.) bar cream cheese, softened
1 cup crushed pineapple, drained well
1 (8 oz.) container Cool Whip
1 cup sweetened coconut flakes
1 (9-inch) prepared graham cracker pie crust
1 package of mini Cadbury eggs

Combine cheesecake with cream cheese and pineapple. Fold in Cool Whip. Spread filling into graham cracker pie crust. Place coconut flakes into a skillet and cook over medium-high heat, until golden brown. Top pie with toasted coconut and garnish with Cadbury eggs. Refrigerate for 1-2 hours.

Beer Bread Mini Muffins

Beer Bread Mini Muffins

1 package Halladay's Vermont Beer Bread
4 Tbsp. butter
1 (12 oz.) can or bottle beer or club soda

Preheat oven to 350°F. Mix bread according to directions. Scoop batter into a well-greased mini muffin pan, filling each cup halfway full. Bake until cooked through, about 20 minutes. Makes 60 mini muffins.
*Muffins can be topped with shredded cheese, stuffed with sweet or savory fillings like mini meatballs.

Smoked Salmon Dill Dip

Smoked Salmon Dill Dip

1 cup sour cream
1 cup mayo
2 to 3 Tbsp. Halladay's Spicy Garlic Dill Seasoning
Smoked salmon, chopped

Combine ingredients; let chill. Serve with crackers or toasted bread. Garnish with more salmon, if desired.

Pizza Supreme Dip

8 oz. bulk Italian sausage
½ cup chopped red or green peppers, diced
1 cup mushrooms, chopped
¼ cup ripe olives
1 (15 oz.) can tomato sauce
2 Tbsp. Halladay's Wood Fired Pizza Seasoning
1 cup mozzarella, shredded

Preheat oven to 350˚F. Brown sausage in a skillet, breaking it up with a wooden spoon as you cook. Sauté onions, peppers and mushrooms until tender. Add tomato sauce and seasoning; simmer for 10 to 15 minutes. Add olives and pour into decorative pie plate or ramekin. Sprinkle with mozzarella and util hot and bubbly, about 20 minutes. Serve with French bread.

Chipotle Chorizo Bean Dip

8 oz. uncooked chorizo sausage, crumbled
1 onion, diced
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 (15 oz.) can pinto beans, drained and mashed
Monterey-Jack cheese, shredded

Preheat oven to 350˚F. Sauté sausage and onions until cooked through. Add tomatoes, black beans and seasoning; set aside. Layer mashed beans in the bottom of an 8-inch cast iron skillet or casserole dish. Add a layer of tomato and bean mixture. Top with cheese. Bake until hot and bubbly, about 25 to 30 minutes.
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Funfetti Cheesecake

Funfetti Cheesecake

1 (8 oz.) bar softened cream cheese, softened
1 package Halladay's New York Style Cheesecake
1 (8 oz.) container Cool Whip
3 Tbsp. rainbow sprinkles
1 9-inch prepared graham cracker pie crust

Beat cream cheese with cheesecake mix. Fold in Cool Whip and 2 tablespoons of sprinkles. Spoon into prepared pie shell and top with remaining sprinkles. Chill and serve with whipped cream, if desired.

Pumpkin Mousse Pie

1 (8 oz.) bar cream cheese, softened
1 cup pumpkin, cooked and pureed
1 (8 oz.) container Cool Whip
1 package Halladay's Pumpkin Cheesecake
1 9-inch prepared graham cracker pie crust

Beat cream cheese, pumpkin, and cheesecake mix. Fold in Cool Whip and pour into pie shell; let chill. Top with whipped cream, if desired.

Pumpkin Mousse Dessert Cups

3 Tbsp. butter
2 Tbsp. sugar
1 cup graham cracker or gingersnaps crumbs
1 (8 oz.) container Cool Whip
1 cup pumpkin, cooked and pureed
1 (8 oz.) block cream cheese, softened
1 package Halladay's Pumpkin Cheesecake

Melt butter in small pan. Add sugar and crumbs; blend well. Spoon into glasses; set aside. Beat cream cheese, pumpkin and cheesecake mix. Fold in Cool Whip and spoon into reserved glasses. Let chill. Garnish with fresh whipped cream and or nuts before serving.

Mini Pumpkin Cheesecakes

1 (8 oz.) bar cream cheese softened
1 cup pumpkin, cooked and pureed
1 package Halladay's Pumpkin Cheesecake
1 package gingersnap cookies
1 (8 oz.) container of Cool Whip
Paper lined mini muffin cups

Beat softened cream cheese, pumpkin and cheesecake mix. Fold in cool whip. Place one gingersnap cookie in the bottom of each muffin cup. Top with pumpkin cheesecake mixture and Garnish with nuts or fresh whipped cream before serving.

Buffalo Chicken Pinwheels

1 lb. chicken breasts, cooked and shredded
1 (8 oz.) bar cream cheese, softened
½ cup mayo
1 cup cheddar or Colby-Jack cheese, shredded
1 to 2 Tbsp. Halladay's Buffalo Chicken & Blue Cheese Seasoning
5 large flour tortillas

Beat cream cheese on low. Add mayo and seasoning. Blend in chicken and shredded cheese. Divide mixture between wraps and spread to edges. Wrap tightly in saran wrap until just before serving. When ready to serve, cut into slices.

Smoked Salmon Topped Deviled Eggs

6 large eggs, boiled and peeled
1 tsp. Dijon mustard
½ cup mayo
1 tsp. Halladay's Horseradish Seasoning
1 tsp. vinegar
Smoked salmon

Halve eggs lengthwise and remove yolks. Place yolks in small bowl. Mash to combine with mustard, mayo and seasoning; salt and pepper to taste. Spoon into halved eggs. Garnish each egg with small piece of salmon.

Seafood Stuffed Deviled Eggs

6 large eggs, boiled and peeled
¼ cup mayo
1 tsp. vinegar
1 tsp. yellow mustard
1 tsp. Halladay's Lobster Bisque Seasoning
Couple ounces of small shrimp, crab or lobster

Half eggs lengthwise and remove yolk. Place yolks in a small bowl. Mash to combine with mayo, vinegar, mustard and seasoning. Add salt and pepper to taste. Spoon mixture into halved eggs. Garnish with small shrimp, crab or lobster.

Grinch Holiday Fruit Platter

For kebabs:
Grapes
2 bananas, sliced
Lemon juice
Strawberries

Toss bananas with lemon juice to prevent browning. Thread grape on toothpick, add banana slice and top with strawberry for Grinch's hat.

For dip:
1 cup Greek yogurt
1 cup Cool Whip
2 Tbsp. Halladay's Double Chocolate, Key Lime or Strawberry Cheesecake

Combine all ingredients. Fold mixture into small bowl and surround with fruit skewers.

Coconut Pineapple Dip

2 Tbsp. Halladay's Pina Colada Cheesecake
1 cup Greek yogurt
1 cup Cool Whip
½ cup pineapple, drained and finely diced

Combine all ingredients. Serve with fresh fruit of choice or small cookies or wafers.

Cranberry Chipotle Meatballs

For the meatballs (or substitute frozen cocktail meatballs):
1 lb. ground turkey
¼ cup breadcrumbs
2 Tbsp. Halladay's Savory Mushroom Burger Seasoning
½ cup mushrooms, chopped

Preheat oven to 375˚F. Combine all ingredients; blend well. Form into balls and bake for 15 minutes, or until cooked through.

For the glaze:
2 cups plain barbecue sauce (our favorite is Sweet Baby Rays)
1 (14 oz.) can whole cranberries
½ cup orange juice
1 Tbsp. Halladay's Garlic Chipotle Seasoning

Combine all ingredients in a sauce pan or crockpot, add meatballs and simmer until heated through.

Lemony Artichoke Dip

3 (6 oz.) jars marinated artichoke hearts, drained and chopped
1 tsp. finely grated lemon peel
1 cup sour cream
1 cup mayo
1 cup Swiss or mozzarella cheese, shredded
2 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. Dijon mustard

Preheat oven to 350˚F. Combine all ingredients: blend well. Pour into a casserole dish. Bake until hot and bubbly, about 25 to 30 minutes. Serve warm with pita chips or French bread.

Spinach and Feta Dip

1 cup mayo
2 cups Greek yogurt
2 Tbsp. Halladay's Lemon Spinach Seasoning
1 cup feta cheese, crumbled
1 cup mozzarella cheese, shredded
⅓ cup Kalamata olives, chopped
1 (10 oz.) package frozen spinach, defrosted and drained

Preheat oven to 350˚F. Combine mayo, yogurt and seasoning. Fold in feta, mozzarella, olives and spinach. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes. Serve with pita chips or French bread.

Lemon Spinach Goat Cheese Dip

1 cup Greek yogurt
½ cup mayo
1 tsp. finely grated lemon zest
½ cup crumbled feta or goat cheese
2 Tbsp. Halladay's Lemon Spinach Seasoning

Combine all ingredients; blend well. Let chill two hours.

Lemon Cucumber Dill Dip

1 cup sour cream
1 cup mayo
½ large seedless cucumber, chopped
1 tsp. fine lemon zest
3 Tbsp. Halladay's Cucumber Dill Seasoning

Combine all ingredients; blend well. Let chill 30 minutes.

Parsnip Potato Mash with Garlic Chive Browned Butter

1 lb. Yukon Gold potatoes, peeled and diced
2 medium parsnips, peeled and chopped
6 Tbsp. butter
3 to 4 Tbsp. milk
½ tsp. salt
1 Tbsp. Halladay's Garlic Chive Seasoning
½ cup hazelnuts or walnuts, chopped
Milk

Cook potatoes in a medium pot of boiling water for 5 minutes. Add parsnips and cook for 15 more minutes or until fork tender. Drain well and add 2 tablespoons of butter. Melt remaining butter until slightly browned. Stir in seasoning and nuts; pour over potatoes and mash. Thin with milk to desired consistency.

Baked Corn and Crab Dip

½ cup sour cream
½ cup mayo
¼ cup parmesan, grated
1 cup shredded mozzarella
1 (6 oz.) can of crabmeat
1 cup frozen corn, defrosted
2 Tbsp. Halladay's Crab & Spinach Farmhouse Artisan Dip

Preheat oven to 350˚F. Combine all ingredients. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes.

Cheddar Bacon Ranch Dip

1 cup sour cream
1 cup mayo
½ cup cheddar, shredded
2 Tbsp. Halladay's Harvest Ranch Seasoning
4 slices of crisp bacon chopped fine

Combine ingredients; blend well. Let chill for two hours. Serve with your favorite chips or veggies.

Cranberry Orange Cheeseball

1 (8 oz.) block of softened cream cheese
1 Tbsp. butter
1 Tbsp. Halladay's Chardonnay Seasoning
2 tsp. grated orange peel
1 cup pecans, coarsely chopped
½ cup of dried cranberries
½ 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.

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.

Bruschetta Cheeseball

1 Tbsp. Garlic Tomato Basil Seasoning
1 (8 oz.) block cream cheese, softened
¼ cup black olives, chopped, optional
1 cup mozzarella or Italian cheese blend, shredded
½ cup of walnuts, chopped

Combine seasoning and cream cheese; blend well. Fold in olives and shredded cheese. Chill for two hour. Roll in nuts.

Sea Salted Pecan Caramel Cheeseball

1 Tbsp. butter
1 Tbsp. water
1 package Halladay's Sea Salted Caramel Cheesecake, divided
1 (8 oz.) bar cream cheese, softened
1 cup pecans, coarsely chopped

Melt butter in a small fry pan. Add water and 3 Tbsp. cheesecake mix; swirl to combine. Fold in pecans. Cook over low heat for 2 to 3 minutes. Pour onto waxed paper or foil to cool; set aside. Add remaining cheesecake to cream cheese; blend well. Refrigerate one hour. Roll in cooled pecans. Serve as a dessert with vanilla wafers or crisp apple slices.

Hot Shrimp Scampi Dip

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.