Mexican Antipasto

1 pkg. light cream cheese, softened 250 g
1/2 cup light sour cream 125 mL
1/4 tsp fresh lemon juice 1 mL
1 large avocado, peeled, pitted and mashed
1 tomato, seeded and finely chopped
1 can 4 oz green chilies 127 mL
Pinch salt
5 slices bacon, cooked and crumbled
3 green onions, chopped
1/4 cup black olives, pitted and sliced
60 mL 8 oz 1 jar salsa
250 mL 1 cup shredded Cheddar cheese 250 mL

1. Blend the cream cheese with the sour cream and lemon juice; spread mixture over the bottom of a 9-inch (23 cm) pie plate.
2. Combine the avocado with the tomato, chilies and salt; spoon avocado mixture evenly over the cream cheese layer. Sprinkle on the bacon, green onions and olives.
3. Top with salsa; sprinkle with Cheddar. Chill slightly. Serve with tortilla chips

Cheesy appetizer loaf

3 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. garlic powder
1 pkg. (200 g) Mozzarella Shredded Cheese
2 Tbsp. chopped Spanish olives
1 loaf French bread (24 inch), cut lengthwise in half
1 Tbsp. paprika

HEAT broiler.
MIX first 4 ingredients; spread onto cut sides of bread.
SPRINKLE with paprika. Place on baking sheet.
BROIL, 6 inches from heat, 1 min. or until cheese is melted. Cut each half into 12 slices. Serve warm.

Roasted Apple & Prosciutto Wedges

1/4 c brown sugar
1 Tbsp dry breadcrumbs
1/2 tsp freshly ground pepper
2 apples, peeled, cored and cut into eights (Cortland, Fuji or Honeycrisp)
16 thin slices prosciutto

1. Preheat oven to 425.
2. In small bowl, combine brown sugar, breadcrumbs and pepper.
3. Dip apple wedges in sugar mixture, turning & pressing to coat completely. Wrap a piece of prosciutto around each apple wedge and secure by skewering with a toothpick.
4. Place on parchment-paper-lined baking sheet & bake for 8 to 10 minutes, or until prosciutto is slightly crisp and sugar has carmalized.