Horseradish Sandwich Spread

1/2 cup light or regular sour cream

1/2 cup light or regular mayo

1 Tbsp. Dijon mustard

1 Tbsp. Halladay's Horseradish Seasoning

Combine all ingredients.

SIMILAR RECIPES

Light & Creamy Italian Dressing

1 pint light sour cream

2 Tbsp. red wine vinegar

1 to 2 Tbsp. Halladay's Garlic Tomato Basil Seasoning

Whisk together ingredients.

Creamy Dill Dressing

3/4 cup light or regular sour cream

1/4 cup light or regular mayo

1 to 2 Tbsp. Halladay's Cucumber Dill or Spicy Garlic Dill Seasoning

Milk or buttermilk

Combine sour cream, mayo and seasoning. Thin with milk to desired consistency.

Creamy Onion Dressing

3/4 cup light or regular sour cream

1/4 cup light or regular mayo

1to2 Tbs Halladay's Farmhouse Onion Seasoning

Milk or buttermilk

Mix sour cream, mayo and seasoning, thin with milk to desired consistency.

Artichoke Herbed Chicken

2 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

6 boneless chicken breasts

2 Tbsp. olive oil

1 (14.5 oz.) can marinated artichoke hearts, drained (reserve) and sliced

1 (10.5 oz.) can cream of chicken soup

1/2 cup light or regular sour cream

1/4 cup Dijon mustard

1 cup Parmesan cheese, grated

Preheat oven to 350˚F. Season chicken with salt and pepper; sprinkle with Chardonnay seasoning. Heat oil in skillet. Brown chicken on each side, about 3 minutes. Place chicken in a 9x13-inch baking dish. Cover chicken with artichoke hearts. Whisk together soup, sour cream, mustard and reserved artichoke marinade; pour over chicken. Sprinkle with cheese. Bake about 30 minutes, until cheese is melted and sauce is bubbly.

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