| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Greek | Vegetable | 16 | Servings |
INGREDIENTS
| 4 | lb | New potatoes; unpeeled and quartered |
| 4 | md | Onions; sliced |
| 3 | Cloves garlic; crushed | |
| 1/2 | lb | Butter |
| 3/4 | c | Sour cream |
| 4 | oz | Cream cheese; softened (up to) |
| 1 1/2 | oz | Finely crumbled Bleu cheese |
| 1 | tb | Cavender's Greek seasoning |
| 1 | ts | Pepper |
| 2 | ts | Dill weed |
| Salt to taste |
INSTRUCTIONS
Cook potatoes, onions and garlic in boiling water until potatoes are tender. Drain thoroughly. Add rest of the ingredients and beat until creamy. Yield: 16 servings. BECKY MC KINNEY (MRS. RICHARD H., JR.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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