| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Appetizers | 1 | Servings | |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 1 | c | Cheese crackers; crushed |
| 16 | oz | Cream cheese; softened |
| 8 | oz | Blue cheese |
| 3 | Eggs | |
| 1/4 | c | Flour |
| 1/4 | ts | Salt |
| 1 | c | Medium picante sauce |
| 1 | c | Sour cream |
| 1/2 | c | Chopped green onions |
| 1/2 | c | Chopped walnuts |
| Chopped parsley | ||
| Tomato roses | ||
| Chopped green onions |
INSTRUCTIONS
CRUST FILLING GARNISH Preheat oven to 325 deg. Butter 8-inch springform pan; sprinkle cracker crumbs on bottom and sides. Blend cheeses, eggs, flour, salt, picante sauce and sour cream. Fold in onions. Pour mixture into pan and sprinkle with walnuts. Bake one hour. Cool and chill overnight. Garnish with parsley and tomato roses, or with additional chopped green onions, if desired. serve at room temperature on crackers. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Luke Murden <lmurden@visi.net> on Aug 28, 1997
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