1 (8 oz.) pkg. cream cheese, softened
3 tbsp. mayonnaise
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. pepper
4 drops hot sauce
2 c. diced, cooked chicken
2 hard-cooked eggs, diced
1/4 c. diced green onion
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 first 7 ingredients; 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. Yield: 3 cups.