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| Photo courtesy of Chris Watson. |
The original recipe was shared with us by our friend, Janna Hayes. We personalized it to our family's taste! Chris Watson
Ingredients:
8 oz. cream cheese (1 block),
allowed to soften at room temperature
3 tbsp Duke's mayonnaise
3 tbsp finely chopped spring onions or scallions
3 - 4 tbsp Texas Pete (more or less as desired)
1/2 tesp dried basil
2 large,whole chicken breasts, cooked and de-boned,
and broken into small, almost crumbly pieces
Dried parsley flakes, or corsely ground black pepper, or finely chopped pecans for coating the cheese balls.
(NOTE: We usually make 3 logs seasoned mild, medium, and hot. The mild we roll in dried parsley flakes; the medium, we roll in the corsely ground black pepper; and the hot we roll in either red chili power or paprika.
Directions:
1. Thoroughly mix together the softened cream cheese and the mayonnaise.
2. Add in the chicken, onions, basil, and Texas Pete, and mix with your hands until well blended.
3. Shape into one or two balls or logs, depending on the size and shape you prefer.
4. Roll the ball in the parsley flakes, black pepper, or chopped pecans until well coated.
5. Put ball in a covered bowl and place in the refrigerator until ready to serve.
6. When ready to serve, place the chilled ball on a serving plate.
7. Serve with crackers.
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shared by Cris Watson
