| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Holidays, Christmas, Appetizers | 6 | Cups |
INGREDIENTS
| 1 | 16 oz. container sour cream | |
| 1/2 | ts | Dried dill weed |
| 1/4 | ts | Salt, if desired |
| 6 | oz | (1 1/2 cups) shredded sharp Cheddar cheese |
| 1 | (16 oz.) container French onion dip | |
| 1 | c | Sliced green onions |
| 1/2 | To 1 cup sliced or chopped ripe olives | |
| 1 | Egg, hard-cooked, chopped | |
| Paprika | ||
| Parsley, if desired |
INSTRUCTIONS
In medium bowl, combine sour cream, dill and salt; mix well. On a 12 to 16 inch serving platter, spread sour cream mixture to 1/4 inch thickness; sprinkle evenly with cheese. Spoon and spread onion dip over cheese. Top with onions and egg; sprinkle with paprika. Garnish with parsley. Cover; refrigerate up to 24 hours before serving. Serve with crackers or cut-up fresh vegetables. Yield: 6 cups Typed in MMFormat by cjhartlin@msn.com Source: Pillsbury Holiday Party Recipes Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Oct 12, 1998
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