| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizer |
16 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
|
Ripe avocados; peeled and thinly sliced |
| 6 |
|
Hard cooked eggs |
| 4 |
tb |
Green onion; finely chopped |
| 6 |
tb |
Miracle Whip |
| 1/4 |
ts |
Dijon mustard |
| 2 |
tb |
Chopped fresh parsley |
| 1/2 |
|
Lemon; juice of |
|
|
Salt and pepper to taste |
| 1 1/2 |
c |
Sour cream; mixed with |
| 1/8 |
ts |
Dijon mustard (up to) |
| 1/2 |
c |
Jalapeno jelly (any colour or combination of colours) |
INSTRUCTIONS
ADDITIONAL
Dip sliced avocado in lemon juice and arrange on bottom of a quiche or pie
plate. Mash the cooked eggs and combine with the green onion, miracle
whip, mustard, parsley and salt and pepper. Spoon an even layer over the
avocados, then spread sour cream mixture evenly over top. Spread Jalapeno
jelly over top, cover and chill for several hours. Serve with crackers, and
let your guests, spoon the dip on the crackers. Note: If you want that
added Zip, then the jalapeno jelly is really essential. If all you have on
hand is regular pepper jelly, then add a couple of dashes of hot sauce to
the jelly before spreading it on top of the pie. Alternating green and red
jalapeno jelly on top, makes it very attractive to serve for Christmas.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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