CHICKEN ARTICHOKE CHEESE SPREAD GIFT BOX

CHICKEN ARTICHOKE CHEESE SPREAD GIFT BOX

Ingredients

3 Cups Diced Cooked Chicken
2 – 8 oz. Cream Cheese, Softened
2 Cups Shredded Parmesan Cheese
1 – 14 oz. Can Artichoke Hearts, Drained and Diced
1 Cup Pecans, Finely Chopped & Toasted
4 Green Onions, Minced
1 Tbsp. Lemon Juice
½ Tsp. Salt
1 Tsp. Seasoned Pepper

Instructions

  1. Set out cream cheese to soften.  Chop cooked chicken.  Drain and dice artichoke hearts.  Toast and finely chop pecans.  Mince green onions.
  2. Line a 9 x 5 loaf pan with plastic wrap allowing additional overlap on sides to cover the pan entirely.
  3. Stir together all ingredients in a large bowl until blended.
  4. Spoon the mixture into the plastic lined loaf pan. Cover and chill 8 hours.

-OR-

  1. Freeze up to 1 month; thaw in the refrigerator 8 hours.
  2. Invert chilled mixture onto a serving plate; remove plastic wrap. Cut loaf in half crosswise; place 1 cut half directly on top of remaining cut half, and smooth sides.  Decorate by tying a ribbon around the middle.  Serve with crackers, garlic toast slices or pita chips. 

I have also placed this in my UT cake mold and it came out perfect for football games.

Recipe From Southern Living, December 2000