Chicken Artichoke Cheese Spread Gift Box Recipes

CHICKEN-ARTICHOKE-CHEESE SPREAD GIFT BOX RECIPE - (5/5)

Steps:

• Preparation Stir together first 9 ingredients in a large bowl until blended; spoon into a straight-sided 9- x 5-inch loafpan lined with plastic wrap. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours. 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. Serve with crackers or toasted French baguette slices. Garnish, if desired, by plunging green onion stems in boiling water; plunge stems into ice water to stop the cooking process. Immediately transfer to paper towels; drain stems, and press between paper towels to dry. Press stems into sides of cheese square, beginning with the end of one stem on each side. Bring stems up and over to center of top; form loops with remaining stems, and secure with wooden picks. Arrange chile pepper halves on top. Note: To make 2 small boxes, cut in half, and garnish each half, if desired.

CHICKEN-ARTICHOKE CHEESE SPREAD GIFT BOX

Steps:

• Cream first 9 ingredients in a food processor; spoon into straight-sided 9 x 5" loafpan lined with plastic wrap. Cover and chill 8 hours (freeze up to 1 month; thaw in refrigerator 8 hours). Invert onto plate; remove plastic wrap. Smooth sides to straighten it as a box.
• Garnish: plunge green onion in boiling water then in ice water. Drain, dry well between paper towels. Press into sides of cheese square, beginning with end of one stem on each side. Bring stems up and over to center of top; form loops with remaining stems; secure with wooden picks. Arrange chile pepper halves on top.

CHICKEN-ARTICHOKE-CHEESE SPREAD GIFT BOX

Steps:

• Stir together first 9 ingredients in a large bowl until blended; spoon into a straight-sided 9- x 5-inch loafpan lined with plastic wrap. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours.
• 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. Serve with crackers or toasted French baguette slices.
• Garnish, if desired, by plunging green onion stems in boiling water; plunge stems into ice water to stop the cooking process. Immediately transfer to paper towels; drain stems, and press between paper towels to dry. Press stems into sides of cheese square, beginning with the end of one stem on each side. Bring stems up and over to center of top; form loops with remaining stems, and secure with wooden picks. Arrange chile pepper halves on top.