| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Appetizer |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(8-oz) Philadelphia Brand cream cheese; softened |
| 3/4 |
c |
Guacamole |
| 1/2 |
c |
Sour cream |
|
|
Tortilla chips |
| 1/2 |
lb |
Velveeta mexican pasteurized process cheese spread with Jalapeno pepper; cubed |
| 3 |
tb |
Milk |
| 2 |
tb |
Green onion slices |
| 1/2 |
c |
Chopped tomato |
| 1/4 |
c |
Pitted ripe olive slices |
INSTRUCTIONS
Combine cream cheese, guacamole and sour cream, mixing until well blended.
Spread cream cheese mixture onto serving platter; top with chips. Combine
Velveeta Mexican cheese spread, milk and onions in saucepan; stir over low
heat until cheese spread is melted. Cover chips with cheese spread mixture;
top with tomatoes and olives. 6 servings.
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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