The following recipe may sound like a strange combination, but when you serve it on crackers it is fabulous.

2 8-ounce packages cream cheese, softened
1 8-ounce container sour cream-and-onion dip
1 tablespoon all-purpose flour
1/2 teaspoon dried dill weed
3 eggs
1 cup finely chopped cooked chicken
1/2 to 3/4 cup cranberry-orange relish, drained
2 tablespoons chopped toasted walnuts

Heat oven to 300 deg. Lightly grease springform pan, 8x3 inches. Beat cream cheese until fluffy. Beat in dip, flour and dill weed. Beat in eggs, one at a time. Fold in chicken. Spread in pan.

Bake about 1 1/4 hours or until edge is golden brown and center is firm. Cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Cover tightly and refrigerate at least 4 hours. Remove side of pan. Spoon relish over the top of cheesecake. Sprinkle with walnuts.