| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Round buttery crackers; (about 30), crushed |
| 3 |
tb |
Butter or margarine; melted |
| 16 |
oz |
Cream cheese; softened |
| 7 |
oz |
Prepared pesto |
| 8 |
oz |
Sour cream; divided |
| 3 |
|
Eggs |
| 4 |
|
Green onions with tops; thinly sliced |
| 1 |
|
Plum tomato; seeded and chopped |
INSTRUCTIONS
Preheat oven to 325°F. Using dough and pizza roller, finely crush crackers
in sealed plastic bag. In 1 quart batter bowl, combine cracker crumbs and
butter; mix well. Press crumb mixture onto bottom of 9" x 13" baker. Bake
15 minutes. Using whisk, whisk cream cheese and pesto in 2 quart batter
bowl until well blended. Add 1/3 cup of the sour cream and eggs; whisk
until smooth. Pour mixture over crust. Bake 20 - 25 minutes or until center
is set; remove to cooling rack. Carefully spread remaining sour cream over
hot filling using scraper. Cool; refrigerate at least 3 hours. Just before
serving, cut into squares. Sprinkle with green onions and tomato.
Yield: 40 squares
Typed and Busted by Carriej999@AOL.com
Recipe by: Pampered Chef
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 14,
1998
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