Festive Chicken Spread
This is a great recipe from the 1987 Southern Living Annual with a few additions of my own. This is wonderful on a brunch buffet.

Yield: 3 cups

1 (8 oz.) package cream cheese, softened
3 Tbsp. mayonnaise
1 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. garlic powder (optional)
1-1/2 tsp. sugar (optional)
1/8 tsp. white pepper
4 drops hot sauce
2 cups diced cooked chicken
2 hard-cooked eggs, diced
1/4 cup diced green onions
3 Tbsp. chopped green pepper
Green pepper strips
2 Tbsp. sesame seeds, toasted
3 Tbsp. chopped black olives
3 Tbsp. chopped sweet red pepper
5 slices cucumber, halved (optional)
Parsley sprigs (optional)

Combine cream cheese, mayonnaise, lemon juice, salt, ginger, pepper,sugar, garlic powder and hot sauce; beat at medium speed of electric mixer until smooth. Add chicken, eggs, green onions, and chopped green pepper; stir well.
Line a 1-quart mixing bowl or mold with plastic wrap. Spoon mixture into bowl; press firmly with back of a spoon. Cover and chill at least 4 hours.

Invert bowl onto serving platter. Remove bowl, and peel off plastic wrap. Garnish mound with green pepper strips, sesame seeds, black olives, and sweet red pepper. Arrange cucumber slices and parsley sprigs around bottom of mound, if desired; serve with assorted crackers.

Serve with your favorite crackers or bread rounds or cocktail rye.