CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Dip |
4 |
Servings |
INGREDIENTS
1 |
pk |
(8-oz) cream cheese |
1 |
cn |
(large) deviled ham |
1 |
md |
Onion; sliced |
1/4 |
c |
Light cream |
1 |
ts |
Worcestershire sauce |
1/4 |
ts |
Dry mustard |
12 |
|
Stuffed olives |
INSTRUCTIONS
Place all ingredients except olives in blender. Cover and blend on high
speed until smooth. With blender running, drop a few olives at a time
through center opening of cover; blend about 10 seconds more.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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