| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Philadelphia |
Appetizer |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chopped onion |
| 1 |
tb |
Parkay margarine |
| 1 |
pk |
(8-oz) Philadelphia Brand cream cheese; cubed |
| 1/2 |
c |
Milk |
| 1/2 |
lb |
Velveeta pasteurized process cheese spread; cubed |
| 3 |
oz |
Pepperoni; chopped |
| 1/4 |
c |
Kraft grated Parmesan cheese |
|
|
Chopped parsley |
INSTRUCTIONS
In saucepan, saute onions in margarine. Add cream cheese and milk; stir
over low heat until cream cheese is melted. Stir in Velveeta cheese spread,
pepperoni and parmesan cheese; heat thoroughly, stirring occasionally. Top
with parsley. Serve with chips or vegetable dippers. 2-1/2 cups.
MICROWAVE: Reduce milk to 1/3 cup. Microwave onion and margarine in 1-1/2
quart casserole or bowl on High for 1 to 2 minutes or until onions are
tender, stirring every minute. Stir in cream cheese and milk; microwave 1
to 2 minutes or until sauce is smooth, stirring every minute with wire
whisk or wooden spoon. Stir in Velveeta cheese spread, pepperoni and
parmesan cheese; microwave 2 to 4 minutes or until thoroughly heated,
stirring every minute. Top with parsley.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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