Ingredients

• 1 cup (4 oz.) mild Cheddar or Monterey Jack cheese, shredded
• 1 cup cooked chicken, shredded
• 1 cup sour cream
• 1 tablespoon packaged taco seasoning mix
• 1/2 cup cooked fresh or drained canned corn
• One 4-oz. can chopped green chiles
• Keebler¨ Harvest Bakery¨ Cornbread Crackers
• Optional garnish: additional corn, jalapenos

Directions

Mix cheese, chicken, sour cream and seasoning mix in a medium bowl. Stir in corn and green chiles. Cover and refrigerate for at least 1 hour before serving. Garnish with corn and jalapenos, if desired. Spread on crackers.

Ingredients

• 2 sticks oleo (soft)
• 1/2 pound sharp cheddar cheese, grated
• 1/2 tsp salt
• 1/4 tsp red pepper (if you want it hotter, add a bit more)
• 2 scant cups flour

Directions

Mix together. Roll into small balls and press flat with fork make cross marks or put into pastry gun. Bake at 350(F) til brown around edges – 10 to 13 minutes.

Ingredients

• 8 ounces low-fat (Neufchatal) cream cheese
• 4 ounces crumbled feta cheese
• 1 tablespoon Italian seasoning
• 1 cup shredded Parmesan cheese
• 1 7.5-ounce can Caponata (eggplant appetizer)
• 1 green onion, finely chopped
• 1 4-ounce can chopped black olives, drained
• 1 8-ounce jar marinated artichoke hearts, drained and chopped
• Pita chips or crackers

Directions

Combine cream cheese, crumbled feta and Italian seasoning in a food processor or with a hand mixer in a medium bowl. Set aside.

Line a 1-quart bowl with plastic wrap, allowing 8 inches of wrap to extend over sides of the bowl. Layer ingredients in this order: 1/2 of the Parmesan, 1/2 of the Caponata, 1/2 of the cream cheese mixture, the green onions, olives, artichoke hearts, remaining Caponata, remaining cream cheese, remaining Parmesan. Fold plastic wrap over top and chill until firm.

To serve, remove from refrigerator and unfold plastic wrap. Place serving platter face down on top of bowl. Flip it over and remove bowl. Carefully peel off plastic wrap.

Serve with pita chips or crackers.

Makes 18 appetizer servings.

Ingredients

• 6 oz. cream cheese
• 1/2 cup mayonaise
• 2 T. liquid from salad olives
• dash of pepper
• 1 cup chopped green olives
• 1/2 cup chopped pecans

Directions

Combine the cream cheese and mayo in a med. bowl and mix well. Add the olive liquid and pepper. Mix. Fold in olives and pecans.

Source: Heloise (the Original:)

Ingredients

• 1 (11oz)can Pillsbury refrigerated breadsticks
• 48 olives-well drained
• 1 egg-beaten
• 1 egg-beaten
• *dipping sauce is optional

Directions

Heat oven to 375 and spray cookie sheet with Pam.

Seperate the bread dough into 12 strips.Cut each strip into 4 pcs and flatten them out.

Place one olive in center of dough and wrap around.Be sure to seal edges firmly-repeat with remaining olives.

Dip tops in beaten eggs then in sesame seeds-place seam side down on cookie sheet.
Bake for 11-14 min(golden brown)