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• 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
• 1 Tbsp. white decorating icing
LET’S MAKE IT:
. Mix cream cheese and cookie crumbs until blended.
. Roll into 40 (1-inch) balls; shape each into oval to resemble football. Freeze 10 min. Dip in melted chocolate; place in single layer on waxed paper-covered baking sheet. Use icing to draw laces on footballs.
. Refrigerate 1 hour or until firm.
NASHVILLE HOT CHICKEN DIP
WHAT YOU NEED:
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3/4 cup KRAFT Real Mayo
• 1 Tbsp. ground red pepper (cayenne)
• 1 tsp. brown sugar
• 1 tsp. HEINZ Apple Cider Vinegar
• 1/2 tsp. smoked paprika
• 1/4 tsp. garlic powder
• 2 cups shredded rotisserie chicken
• 1/2 cup KRAFT Shredded Parmesan Cheese
• 1/4 cup chopped CLAUSSEN Bread 'N Butter Pickle Chips
• 1 green onion, sliced
LET’S MAKE IT:
. Heat oven to 350°F.
. Mix first 7 ingredients in large bowl until blended.
. Add chicken and Parmesan; mix lightly.
. Spoon into shallow baking dish sprayed with cooking spray.