| 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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